Pappardelle with Eggplant and Tomatoes
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Cooking tools:
- Stove
- Pot
- Skillet
- Colander
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 8oz Delverde® Pappardelle Pasta
- 8 oz eggplant, sliced into fine strips
- 5 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
- 4 fresh Roma tomatoes, peeled, seeded and chopped
- 2 garlic cloves, minced
- ¼ cup pecorino cheese, grated
- Basil, oregano, salt and pepper to taste
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