Pulse Pasta Penne with Spicy Eggplant Sugo
Cook Time 25 minutes
250g San Remo Pulse Pasta Penne
3 tbsp extra virgin olive oil
1 eggplant, cubed
1 birdseye chilli, choped
2 garlic cloves, thinly sliced
Salt and pepper
1 400g tin chopped tomatoes
½ bunch basil, torn
Parmesan cheese, to serve
In a hot frypan, add the extra virgin olive oil and eggplant. Begin to fry off, tossing to allow the eggplant to colour and caramelise for about 5 minutes.
Add the chilli, garlic, salt and pepper and fry for one minute.
Add the tomatoes to the pan and bubble away on a medium heat for about 15-20 minutes, until thickened and the tomatoes have darkened in colour.
While the sauce is in its last 6-8 minutes of cooking, in a pot of boiling salted water, add the pasta and cook as per packet directions.
Once the pasta is cooked, add it to the sauce with some of the cooking water and the basil and toss to combine.
Serve with grated parmesan cheese.