Eggplant, mozzarella cheese and tomato sauce pasta

Hello everyone! Before to start describing my new delicious pasta recipe, I wanted to invite my dear followers and bloggers friends to read the bottom of this post… I have an important message for you…

Bus since I don’t want to bother anyone else that could be reading this recipe, let’s talk about it: ready in twenty minutes, this pasta combine veggies and mozzarella cheese in a vey appealing way that even the kids could not resist!!! In my opinion it is a very refreshing dish, because the meat absence makes this pasta very light and enjoyable even in a hot summer day. A can of hot tomatoes sauce cooked the Italian way  will melt the mozzarella cubes and sweeten the sour aftertaste of the eggplant. I am sure you will love it!


1 can tomato sauce

1/4 small sized white onion finely chopped

1 garlic clove

sea salt to taste

1 pinch nut meg

black pepper to taste

2 tbs. extravergin olive oil


1 pack (1 lb.) penne pasta

1 medium sized fresh eggplant washed and cut in cubes

about 7 oz. (200 gr.) mozzarella cheese cut in small thin pieces

4 tbs. olive oil

crushed red pepper

2 tps. dried oregano

sea salt to taste


Prepare the tomatoes sauce by panfry 1/4 small onion finely chopped and a garlic clove in 2 tbs. of olive oil. Once the onion becomes translucent add the tomatoes sauce, a pinch of sea salt, nut meg, rosemary and black pepper and let it cook t medium heat for about 15 minutes. You can let the sauce cook until your pasta is ready to get dressed, but be careful not to burn it! For a more descriptive recipe with pictures step by step, read my post about “the truth of marinara sauce“. While the tomato sauce is cooking, heat a big pot of salted water where you will cook the penne (or the other kind of pasta you picked) as soon as the water will start boiling, rigorously the Italian way ;-).

Now it’s time to prepare the eggplant: wash and dry the eggplant and deprive it of the stem. Cut it half a inch little cubes.

Heat 5 tbs. of olive oil in a large pan and panfry the eggplant cubes for about 5-8 minutes, stirring time to  time. Sprinkle some sea salt, the dried oregano and if you wish, a pinch of crushed red pepper.

The eggplant pieces are cooked when they change their color and become tender.  Now, cut the mozzarella slices in very little and thin pieces (this way the mozzarella will melt super easily as soon as it will get in contact with the hot pasta) and set aside.

When the penne are cooked, dry it very well in a colander, transfer the pasta in a big bowl and very quickly pour the mozzarella pieces, the eggplants and the tomato sauce.

Mix the ingredients together and serve still hot. YUM!  So tasty!


TIPS: – When you are about to buy the eggplant, make sure to pick the more shiny, even and hard one. The good quality of the eggplant is the key for the best result. Often, when I buy eggplants here in Midwest, I find them not fresh, and full of seeds. So I know my pasta will be slightly bitter. But when you know it, you can deal with it! The fresher is the product, the better is its taste.

– Any kind of “short” pasta will work with this dressing: maccheroni, penne, farfalle… you choice!

– Check out also this low carbs easy lasagna with eggplants.

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Here I am apologizing with my loyal readers… I am so sorry I let you down for few months! Life has been very busy lately, my laptop decided to die leaving me with no notice and – most important – I finally took action to make real a project I have had in mind for a long time: getting the license for a home bakery!!!!! So now, not only I will be a food blogger (more or less persistent) but I will also cook for the public, which makes me feel super excited and nervous at the same time!!!! Now that you know why I disappeared for a while I hope you will consider to keep reading and following me, and supporting me as you have done so far!       I wouldn’t be where I am today without you all!! THANK YOU!

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 I really hope you enjoyed this recipe, and if you did, please feel free to share,

leave a comment and support my blog! And if you’ll try this recipe, don’t forget to take a picture of it and post it on your Instagram account with the Hashtag #beautyandfourkids! 

 Much Love



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Crushed red pepper and tuna pasta: as simple and delicious as it is!

I have no idea why I haven’t posted this recipe yet since it is a very popular one in Italy AND in my family, either with the two variants: the “white” or “red*” version.  A quick pasta ready in 20 minutes, flavored with panfry canned (in olive oil) tuna, crushed red pepper, white cream and parmesan. Super creamy, delicate and with a hint of spicy, really suits any taste and can be kept as a “last minute” meal whenever you are out of ideas for dinner.

4 servings INGREDIENTS

1 pack maccheroni (my favorite are the thickest available at the store)

3tbs. olive oil

2 cans (5 oz. each) tuna in olive oil

1/4 small sized onion finely chopped

2 cloves garlic

crushed red pepper to taste

2-3 tbs. whipping cream or cream cheese

a generous handful of grated parmesan cheese


Start heating a pot of salted water to cook the spaghetti (if you want to be sure to cook your pasta in the authentic Italian Style, follow these easy directions).  In the meanwhile, in a medium sized pan heat the olive oil with the chopped onion and the cloves  of garlic. Open the canned tuna, dry it from its oil and crumble it in the pan as soon as the onions looks translucent.  Add the crushed red pepper.

This sauce doesn’t need to cook much. In few minutes you will see the tuna changing its color so add the whipped cream (not whipped) and the grated parmesan and let it cook for a couple few minutes. Alternatively, you can melt in a couple of tbs. of cream cheese (plus, obviously, the parmesan). Switch off the heat: your sauce is ready.

As soon as the water reaches the boiling point, start cooking the pasta. When the maccheroni are done, dry it very well in a colander keeping some of the cooking water for the sauce, in case in the meanwhile it got too dense.   Take away the garlic cloves from the sauce, add few tbs. of the Maccheroni water if needed. Mix the maccheroni  with the sauce directly in the pan, and serve still hot. YUM! DELICIOUS!

Learnt it, made it, loved it!   TIPS: – This sauce can really be pared with any kind of short or long pasta: even the spaghetti would turn out delicious dressed with it!

– If you prefer the idea of a red* version of this sauce, use a small pot instead of a pan, and once the tuna has changed its color, add a can of tomatoes sauce and follow the same instructions needed to make “Italian Tomatoes sauce“, so you will also know the truth about “Marinara sauce”.

– This pasta dish really needs to be served still warm (once reheated in a microwave it will keep the taste but get too much dry) but if you are looking for a “cold tuna pasta salad” for a cook out or as sack lunch, try this awesome “tuna, lemon and cappers pasta salad”.

– Of course this is another handy recipe during Lent time, and if you need a list of more, check out this post about “10 Lent meal ideas“.

– My favorite “tuna in olive oil” brand that I can easily find here in the Mid West is the GENOVA one (this is not an affiliate link so If you buy from here I won’t earn a penny 🙂 ): it is not as delicious as the one we can buy in Italy (which is tuna in Extravergin Olive oil), but honestly it is, in my humble opinion, the most decent substitute.

Thank you so much for stopping by my blog once again this week, it really means a ton to me! If you like to received every week for free one of my new recipes, subscribe here with no other obligations!

And  please, feel free to share this recipe and leave your comment:

this will support my blog and encourage my self-esteem (LOL!).

Talk to you next week,



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