Penne Rigate with Eggplant

Penne Rigate with Eggplant

Serving Size: 6


  • 1 package (1lb) of Luigi Vitelli Classic, Organic or Gluten Free Penne Rigate
  • 1 can (28oz) of Luigi Vitelli Italian Peeled Tomatoes
  • 1 lb eggplant
  • 1 tbsp chopped garlic
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp finely chopped Italian parsley
  • 2 tbsp fresh grated Pecorino Romano cheese
  • 2 tbsp fresh grated Parmigiano Reggiano cheese
  • 1 pinch hot red pepper flakes


Cut the eggplant into 1-inch cubes, fry and drain them on paper towels.
In a medium size saucepan sauté the garlic in olive oil over a moderate heat until the garlic is lightly colored. While stirring add the parsley, tomatoes, chopped hot pepper and the salt. Cook for about 25 minutes. When sauce is ready add the eggplant and cook for no more than 3 minutes.
Cook the penne in 4 quarts of salted water. Cook al dente. Put the penne in a serving bowl, add the rest of the sauce, the grated cheeses and serve immediately.