Pulse pasta penne with eggplant, tomato, olive & basil - San Remo - US
- Heat olive oil in a large frypan over medium heat. Add the eggplant and sauté until browned and softened. - Add garlic and sauté for another minute.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremopasta.com.
Ingredients
- San Remo Pulse Pasta Penne 8.8oz
- 2 tbsp olive oil
- 1/2 medium eggplant, cut into 2cm dice
- 1 garlic clove, finely sliced
- 1 punnet baby Roma tomatoes, sliced into halves
- 12 green olives, pitted and halved
- Salt and pepper, to taste
- Basil leaves, to garnish
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