Penne with Eggplant
This 25-minute recipe is made with Vigo Penne Rigate, Extra Virgin Olive Oil and eggplant. This dish is savory, scrumptious and super simple to prepare!
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Cooking tools:
- Stove
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Plate
Ingredients
- 1/2 cups Vigo Extra Virgin Olive Oil
- 2 teaspoons Alessi Garlic Puree
- 1 medium eggplant, peeled or unpeeled and diced
- 1 jar (24oz) Alessi Chunky Pasta Sauce
- Alessi Sea Salt, to taste
- 1 pound Vigo Penne Rigate
- 1 cup ricotta cheese
- 1 cup shredded mozzarella, divided use
- fresh basil, cut into ribbons
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