PENNE WITH GRILLED EGGPLANT, ARUGULA, GARLIC AND SHAVED PARMESIAN
8 ounces penne pasta
6 baby eggplant, rinsed, trimmed, sliced 1/4" thick
4 ounces arugula, rinsed and spun dry
1 tablespoon (or more) garlic, minced
2 tablespoons red wine vinegar
Consorzio Roasted Garlic Oil (optional)
6 ounces Parmesian Reggiano, shaved
Bring 2 quarts water to a simmer in a spagetti pot with a slotted insert. Preheat a cast-iron grill for 5 minutes.
Cook the pasta according to package directions, about 10 minutes. At the same time, pour 2 tablespoons oil on a plate and brush each slice of eggplant on both sides before placing them on the hot grill for 2-3 minutes, turning after 2 minutes. Transfer to a large bowl.
Rinse, drain and spin dry the arugula. Place it in a bowl. Sprinkle on the garlic. Add the pasta cooked al dente. Drizzle on the oil and salt Toss well. Drizzle on the wine vinegar and toss again. Strew on cheese. Serve immediately.
Yield: 4 salads