In the Kitchen with Sigona’s: Our Latest & Greatest Marinara – Artichoke Portabella

Grilled Eggplant with Sigona’s Marinara and Parmigiano-Reggiano

This is a common dish I have often, I just love it! The light grill on the eggplant makes it semi-tender so there is still some texture to it when it’s served. A sprinkling of fresh basil makes all the difference too. Serves 2 to 4.

Ingredients:

• 1 large eggplant
• 1 – 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, for brushing
• Salt and pepper, to taste
• Sigona’s marinara, about 1 – 2 cups, such as Artichoke Portabella
• Freshly grated Parmigiano-Reggiano, for sprinkling
• Garnish: A couple basil leaves, chiffonade into long, thin strips

Directions: Preheat an indoor or outdoor grill over medium heat.

Slice the eggplant on the diagonal into slices about 1/2-inch thick. Brush each side lightly (lightly being key) with olive oil. Season with salt and pepper.

Warm the marinara in a saucepan or skillet while grilling the eggplant.

Grill each eggplant slice for about 2 to 3 minutes per side, or until medium-light grill marks appear. Arrange grilled slices on a serving dish or platter, then lightly top with a bit of the warmed marinara. Sprinkle on the grated cheese and top with the chiffonade basil. Serve immediately with any remaining marinara on the side, if desired.

Zucchini and Penne with Sigona’s Marinara

This dish comes together in the amount of time it takes to boil the water and cook the noodles. It’s flavorful and healthy, and you’ll love how the penne holds the sauce. Serves 2 to 4.

Ingredients:

• 6 – 8 oz. uncooked penne pasta
• Half a yellow onion, diced
• Salt and pepper, to taste
• 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
• 1 large zucchini, sliced on the bias to yield pieces about 1/4-inch thick
• Sigona’s marinara, at least 2 cups, such as Artichoke Portabella
• Freshly grated Parmigianino-Reggiano, for sprinkling
• Garnish: A few basil leaves, chiffonade into long, thin strips

Directions: Bring a pot of salted water to a boil. Add the penne and cook to al dente, according to package directions. Drain and set aside.

Meanwhile, in a large skillet, heat olive oil over medium to medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring, for about 3 to 5 minutes until soft and just starting to show a little color.

Add the zucchini slices and sauté for 1 to 2 minutes (try to get each side of the zucchini to have its time in contact with the hot skillet, this adds more flavor).

Add about 2 cups of the marinara, more or less, depending on taste. Stir to incorporate, then fold in the drained penne until well coated. Transfer to a serving dish, sprinkle with Parmigiano-Reggiano and chiffonade basil. Serve immediately.

Healthy Zucchini Noodles with Sigona’s Marinara

Super quick, super healthy. Enough said. Serves about 4.

Ingredients:

• 3 large zucchini
• Salt and pepper, to taste
• Sigona’s marinara, such as Artichoke Portabella
• Freshly grated Parmigiano-Reggiano, for sprinkling
• Garnish: A few basil leaves, chiffonade into long, thin strips

Directions: Using either a mandoline, julienne peeler or a spiral vegetable peeler (such as this), slice the zucchini lengthwise into long, noodle-like strips. Season with salt and pepper; set aside.

Optional cooking: Sauté the noodles in a tablespoon of olive oil for a few minutes over medium heat.

Meanwhile, warm the marinara in a small saucepan.

Evenly distribute the zucchini noodles among 4 or more medium-small serving bowls. Ladle the warm marinara over the zucchini noodles, sprinkle with grated cheese and chiffonade basil. Serve.