Tapas, the small dishes characteristic of Spanish cuisine, are not exactly fancy. Most are simple preparations with very few ingredients–fried seafood, or roasted potatoes with a distinctive sauce. Among these, baked goat cheese in tomato sauce has become nearly ubiquitous in tapas bars throughout America, and rightfully so. Each bite of this delicious snack, traditionally spread on crusty bread, is tangy and creamy and salty all at once, with a blend of herbs singing in the background.
But sometimes, you don’t feel like going out for tapas, which make a delicious, but inevitably expensive meal. And at those times, it’s nice to know that the flavors translate beautifully to a simple homemade dinner. In this “Italianized” version, soft yet crisp eggplant creates a subtle contrast with chewy al-dente pasta and creamy sauce, as well as adding a note of sweetness to the dish. Don’t feel tempted to make extra sauce; the flavors are strong, and keeping the dish lightly sauced ensures that everything is well-balanced.
Serves 4
What you need:
- 1 lb penne pasta
- 1 tbsp olive oil
- 1/2 medium eggplant, cut into french fry sized pieces, then halved in length
- 1 14 oz can diced tomatoes (either onion and garlic flavored, or basil, oregano, and garlic flavored)
- 2 oz goat cheese, crumbled
What to do:
- Cook pasta according to package directions.
- Meanwhile, in a medium skillet over high heat, saute eggplant pieces in olive oil for about 2 minutes.
- Add tomatoes to skillet, and cook about 9 minutes, the same time it should take the pasta to finish boiling.
- Reduce heat to low, and stir in goat cheese until melted. Drain the pasta and stir into the sauce.
great to see a new post! Looks yummy!