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Hi, I’m Amy Riolo. Today, we are working in the kitchen at Sur La Table in Arlington, Virginia and I’m making whole wheat penne with tomato eggplant sauce.
We’re going to start by slicing our eggplant and broiling it. Then, we’ll make a simple tomato sauce. We’ll add our eggplant to the sauce and finish it off and then we’ll boil our whole wheat pasta and combine them together.
The ingredients which we’ll need to day are one large eggplant, that is approximately a pound; two tablespoons of extra virgin olive oil, divide it; two cloves garlic, minced; one half of a 26-ounce jar of strained tomatoes or tomato puree; a pinch of crushed red pepper flakes; three fresh basil leaves; Kosher salt; freshly ground pepper; one quarter cup Pecorino Romano cheese and one half pound dried whole wheat penne.
The tools which we’ll need today are a sharp knife, a baking sheet, a pastry brush, a sauce pan with a lid, a pot for boiling our pasta and a strainer.
Safety is always important. Today, we’ll be working with sharp knives and hot temperatures so it’s important to keep children supervised.
Before we begin, let me tell you a little bit about myself. I’m a cookbook author, cooking instructor, lecturer and restaurant consultant based in Washington, D.C. area and the recipe which we’re making today is from my cookbook entitled The Mediterranean Diabetes Cookbook.
So let’s begin by slicing our eggplant.
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