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Easy Weeknight Pasta, Part Two
November 30th, 2010 by

My friend Michael enjoyed a plate of this updated pasta dish on a recent visit to the RootsLiving kitchen.

My friend Michael enjoyed a plate of this updated pasta dish on a recent visit to the RootsLiving kitchen.

Tweaking basic recipes with some of your favorite ingredients keeps things exciting, fresh and new.

This basic pasta recipe from the bible of classic Italian cooking, the Artusi, was featured in a post here a year ago. I recently upgraded it to include one of my favorite ingredients: eggplant.

The differences between the original recipe, called “Neapolitan-Style Macaroni II” and this updated version are as follows:

  • I added eggplant. Buy a firm, dark eggplant. Cut off the bright green top. Take a vegetable peeler and make vertical stripes from the top to the bottom of the eggplant. Cut thin slices (less than a 1/4-inch thick). Dip in an egg scambled with a splash of milk and dredge in bread crumbs. Fry in olive oil and drain on a plate with a paper towel.
  • I substituted penne for the thick macaroni that is packaged like small bird nests inside a plastic bag.

Cut up the eggplant and add with the other ingredients to the pasta.

Find more recipes in the Food section.

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