Penne alla partenopea


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Serves: 6 | Prep time: 5min | Cooking time 15min


  • 500g Barilla Penne Rigate
  • 400g Barilla Ricotta sauce
  • 1 eggplant, diced
  • ½ punnet of 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


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.

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