In the pantry: Barilla whole-grain penne pasta, olive oil, and a large can of whole peeled tomatoes. In the fridge: almost-past-its-prime-basil. The result: a delicious, fresh-tasting chunky tomato sauce that works great with short pasta.
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This is my favorite Eggplant recipe inspired by a dish I had at a dear friends house! It's the perfect mixture of salty, tangy, and just plain deliciousness. Eggplant makes an excellent substitute for meat and this is great as a main course served.
Chile Rellanos, having grown up in a Hispanic house and eating this often just never learned how to make them, I am curious to try this recipe but my mom and family members always got the green Padilla chiles so that is what I will use