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Penne with Eggplant Cherry Tomatoes and Jalapenos

Penne with Eggplant, Cherry Tomatoes, and Jalapenos

By: Michael Symon, author of Fix It with Food

Serves: 3-4 people


½ lb penne (can be substituted for whole wheat pasta as well)

¼ cup extra virgin olive oil

2 eggplants , peeled and cut into ½-inch cubes

2 garlic cloves , finely sliced

1 jalapeno , sliced ​​thinly into circles

1 cup cherry tomatoes , halved

2 cups fresh Italian basil

Salt and pepper to taste


  1. In a pot, boil the pasta in water until al dente according to the instructions. Remove the pasta from the water and save 1 cup of the water where the pasta was boiled.
  2. In a skillet, add the olive oil and heat over medium-high heat. Add the eggplant and a good pinch of salt. Sauté the eggplant until soft (approximately 10min). Add the garlic and jalapeno and cook until aromatic (about 2min). If the vegetables seem dry, add more olive oil.
  3. Reduce heat to medium, add tomatoes and cook until soft (approximately 2min). Add the pasta and reserved water to the pan and cook for 30 seconds until everything is mixed. Season with salt and pepper to taste.
  4. Remove from the heat, add the fresh basil and finish with a drizzle of olive oil.