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Penne Rigate Recipes

Penne in Eggplant and Chickpea Tagine with Black Olives

Main Dish
6 servings
Prep Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes

Made with

Penne Rigate


  • ¼ cup extra-virgin olive oil
  • 2 medium yellow onions, medium dice
  • 8 - 10 garlic cloves, roughly chopped
  • 1 medium eggplant, peeled, medium dice
  • 2 tablespoons chili paste
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground turmeric
  • 1 can whole San Marzano tomatoes
  • 1/4 cup chopped dried apricots
  • 1 quart low-sodium vegetable broth
  • 1 box Dreamfields® Penne
  • 1 can chickpeas, drained and rinsed
  • 4 ounces black olives, roughly chopped


  1. In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Add onions and cook until translucent. Add the eggplant and cook until softened. Add the garlic and the dry spices and cook 1 - 2 minutes. Add the chili paste, tomatoes, apricots, olives and broth. Bring to a simmer then reduce heat and cook until tomatoes begin to break down and vegetables soften.
  2. Cook pasta per the directions on the box and reserve some of the pasta cooking water.
  3. Stir the chickpeas into the tomato mixture and cook another 5 minutes to heat. Add cooked pasta and cook, stirring occasionally, using the reserved pasta water to adjust the consistency of the sauce as needed.
  4. Garnish with chopped parsley and lemon wedges.

Nutrition Facts

500 Calories

84g Carbohydrates

1.5g Saturated Fat

950mg Sodium

15g Fat

14g Protein

0mg Cholesterol

14g Dietary Fiber

Find Dreamfields Pasta near you.

Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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