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Hi, I’m Amy Riolo. Today, I’m working in the kitchen at Sur La Table in Arlington, Virginia and we’re making whole wheat penne with tomato eggplant sauce. And in this clip, I’m going to show you how to chop our eggplant and add it to our tomato sauce.
Our eggplants have been taken out of the oven and they’ve cooled so we’re ready to chop them and add them to our sauce. We’ll just stack them up like this and then we’ll cut them into bite-size pieces. These are going to taste delicious in the sauce and actually the skin of the eggplant has a lot of nutrients in it too so you definitely don’t want to bother taking the skin off your eggplant.
So now we’ve got all of our eggplant ready. So I’m going to open up the tomato sauce which has been simmering. Always open your lids away from you. In that way, the steam will come up but it won’t hurt you. And then we’re going to just slide our eggplant right in and we’ll stir this up.
These are the kinds of sauces that you want to pair with whole wheat pasta. Whole wheat pasta needs something that has a lot of chunkiness to it and has a lot of bold flavor that can really stand up to the texture of the whole wheat pasta. And I’m going to add in our cheese and this is about a quarter cup of Pecorino Romano cheese. You could add more or less and you won’t need a lot of salt in this recipe because the cheese has some salt in it
So you can see now in our sauce the color has changed. It has become much more thick and we’re just going to put our lid back on. We’re going to let this simmer for 10 minutes. So now we’ve just finished draining our whole wheat pasta and our tomato sauce and eggplant have finished simmering.
What I’m going to do is I’m going to start pouring my pasta right into my serving bowl and then I’m going to add about three quarters of the sauce and I’m going to leave a little bit on the top just to spread out and to finish off the dish. In Italy they say that “A day without pasta is like a day without sun” and whole wheat pasta really is a great option especially when you have a nice vegetable-based sauce like this that is full of vitamins and nutrients and not a lot of excess calories. To top the dish, what we’re going to do is put a little bit of more sauce right on the top.
So if you go to a restaurant and you see “Penne ala Norma”, you’ll now what it is and you’ll know how to make it at home and it’s something that you’ll be able to make with your family anytime.
I’m going to sprinkle some more cheese on top and you can garnish it with some more freshly chopped basil. I just have one leaf. I’m going to put right in the middle and there you have it. Enjoy.
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