Penne with Grilled Aubergine and Radicchio Sauce

Ingredients for Penne with Grilled Aubergine and Radicchio Sauce

• 2 small aubergines (about 675g total)

• 1 large head of radicchio (about 230g ), quartered, cored

• 7 tablespoons olive oil, divided

• 80ml finely chopped onion

• 3 garlic cloves, thinly sliced

• 2 cucchiai di foglie di prezzemolo italiano fresco

• 1 tablespoon chopped fresh thyme

• 150g chopped seeded peeled tomatoes

• 120ml low-salt chicken broth

• 80ml dry white wine

• 1/2 cup coarsely chopped fresh basil

• 1/4 teaspoons dried crushed red pepper

• 350g penne or fusilli (spiral-shaped pasta), freshly cooked

• 170g soft fresh goat cheese, crumbled

Cut aubergines in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle aubergine lightly with salt; let stand 30 minutes.

Prepare barbecue (medium-high heat). Pat aubergine dry. Brush aubergine and radicchio with 3 tablespoons oil; sprinkle with salt. Grill until aubergine is tender and radicchio is wilted, about 4 minutes per side for aubergine and 1 minute per side for radicchio. Transfer radicchio to cutting board; chop coarsely.

Heat 45ml oil in heavy large skillet over medium heat. Add onion and garlic; stir 2 minutes. Add parsley and thyme. Reduce heat to low; sauté until onion is soft, about 10 minutes. Add next 5 ingredients; simmer 8 minutes, stirring frequently. Stir in aubergine and radicchio. Season to taste with salt and pepper.

Toss pasta with 1 tablespoon oil in large bowl. Add aubergine sauce and toss. Sprinkle with crumbled goat cheese; serve.

Avvertenza

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