Farmer’s Market Pasta

Last Saturday, Matt and I were out running errands and we stumbled upon a tiny but really nice farmer’s market. So we looked it over, and decided to buy one HUGE heirloom tomato and two white eggplants. After errands were done we ran into the grocery store and picked up some more provisions to make a really delicious dinner. I got some penne pasta, some asiago cheese, and the fixins for garlic and herb bread with a French baguette. It was really a wonderful meal! I liked the white eggplant, it was less bitter and more moist than its purple cousins.

1 box penne pasta, cooked according to the box directions
2 white eggplants, peeled and chopped
2 cloves garlic, minced
A pinch of crushed red pepper flakes
Salt and pepper
A handful of basil or parsley leaves, chopped
1 heirloom tomato, chopped and not seeded
About 1 cup of grated asiago cheese
Heat EVOO in a large pan on the stove over medium-high heat. Add the pepper flakes, then the eggplant and sauté until tender. Add in the garlic and sauté for one more minute. Add about 1/2 cup of the starchy pasta water and the drained penne pasta. Toss together with the tomato, fresh herbs and cheese. Serve with extra asiago or parmesan. Enjoy!!


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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One Response to Farmer’s Market Pasta

  1. Matthew says:

    That picture doesn't do justice to the size of the tomato…it was 1.7 lbs!!

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