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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- 1 lb penne pasta
- 2 tsp olive oil
- 1 None red onion, peeled and thinly sliced
- 2 cloves garlic, peeled and crushed
- 3 cups tomato passata or puree
- 1 tsp sugar
- 2.5 oz grilled eggplant, chopped
- 2 tbsp basil, shredded, plus extra leaves to garnish
- 1 cup baby arugula
- 1/2 cup ricotta cheese, crumbled
Method
- Cook the penne according to package instructions. Drain well. Return to pan.
- Heat the oil in a large frying pan on high. Saute the onion and garlic for 2-3 mins, until tender. Stir in the tomato and sugar and simmer 10 mins. Add the eggplant and basil. Combine with pasta and arugula. Serve topped with the ricotta and extra basil leaves.
