Combining Tomato Sauce, Eggplant and Pasta

    Published: 06-16-2009
    Views: 19,614
    Chef Amy Riolo demonstrates how to finish the tomato and eggplant sauce and plate it with the pasta.

    Amy Riolo: Hi, I'm Amy Riolo. Today, I am working in the kitchen at Sur La Table in Arlington, Virginia. We're making Whole Wheat Pasta with Tomato Eggplant Sauce. In this clip, I am going to show you how to chop our eggplant and add it to our tomato sauce. Our eggplant has been taken out of the oven and they have cooled, so we are ready to chop them and add them to our sauce. We will 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. Actually, the skin of the eggplant has a lot of nutrients in it too, so you definitely don't bother taking the skin off your eggplant. So now we've got all of our eggplant ready, so I am 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. Then we are 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 it has a lot of bold flavor that can really stand up to the texture of the whole wheat pasta. I am going to add in our cheese and this is about cup of pecorino romano cheese. You could add more or less and you won't need a lot of slat in this recipe because the cheese has some salt in it. So you can feel now in our sauce, the color has changed, it's become much more thick. We're just going to put our lid back on, we are going to let this simmer for 10 minutes. So now we have just finished straining our whole wheat pasta, and our tomato sauce and egg plant have finished simmering. What I am going to do is I am going to start pouring my pasta right into my serving bowl. Then I am going to add about three-quarters of the sauce and I am 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. Whole wheat pasta really is a great option, especially when you have a nice vegetable base 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 alla Norma, you will now know what it is. You will know how to make it at home and it's something that you will be able to make with our family anytime. I am 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 am going to put it right in the middle. There you have it, enjoy!