Ingredients
500g Barilla Penne Rigate
400g Barilla Ricotta sauce
1 eggplant
diced
½ cherry tomatoes
sliced
10 fresh basil leaves
torn
50g Grana Padano
grated
1 large Buffalo Mozzarella
diced into 1.5 cm thick cubes
Extra Virgin Olive oil
for drizzling
Rock salt
for pasta water
Equipment
- 1 large fry pan
Instructions
- Add the Barilla Penne Rigate to plenty of salted boiling water and cook according to the instructions on the pack.
- In a large fry pan, heat some oil, add the eggplant and cook until soft. Then add the cherry tomatoes.
- After a few minutes, add the Ricotta sauce and bring to a simmer.
- Remove the pasta 2 minutes before the suggested time on the pack. Drain and toss the pasta in the sauce for 1 minute.
- Remove fry pan from the heat and add torn basil leaves, Grana Padano and Buffalo Mozzarella. Allow the Mozzarella to melt, drizzle with Extra Virgin Olive oil and serve immediately.
