Amy Riolo: Hi, I'm Amy Riolo. Today, we are working in the kitchen at Sur La Table in Arlington, Virginia. I'm making Whole Wheat Penne with Tomato Eggplant Sauce. We are going to start by slicing our eggplant and broiling it. Then, we will make a simple tomato sauce. We will add our eggplant to the sauce and finish it all. Then we will boil our whole wheat pasta and combine them together.
The ingredients which we'll need today are, 1 large eggplant thats approximately a pound, 2 tablespoons of extra virgin olive oil divided, 2 cloves of garlic minced, of a 26 ounce jar of strained tomatoes or tomato puree, a pinch of crushed red pepper flake, 3 fresh basil leaves, kosher salt, freshly ground pepper, cup pecorino romano cheese, pound dried whole wheat penne.
The tools which you will need today are, a sharp knife. a baking sheet, a pastry brush, a saucepan with a lid, a pot for boiling our pasta and a strainer. Safety is always important. Today, we will be working with sharp knifes and hot temperatures, so its 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 in Restaurant Consultant based in the Washington D.
C. area. The recipe which we will be making today is from my cookbook entitled, The Mediterranean Diabetes Cookbook. So lets begin by slicing our eggplant.