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Ingredients
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375g large shell pasta
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1 tablespoon olive oil
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4 middle bacon rashers, rind removed, thinly sliced
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1 large eggplant, cut into 2cm pieces
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150g cherry tomatoes, halved
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2 garlic cloves, crushed
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2 cups tomato pasta sauce
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1 cup pitted black olives
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1/2 cup chopped fresh basil leaves
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100g fresh ricotta, crumbled
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Extra baby basil leaves, to serve
Method
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1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain.
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2Meanwhile, heat oil in a large saucepan over medium-high heat. Add bacon and eggplant. Cook, stirring, for 5 minutes or until bacon is crisp and eggplant is golden. Add tomato and garlic. Cook, stirring, for 1 minute or until fragrant.
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3Add tomato pasta sauce. Bring to the boil. Stir in olives. Reduce heat to low. Simmer, uncovered, for 5 minutes or until eggplant is tender. Add pasta and basil. Gently toss to combine. Serve pasta sprinkled with ricotta and basil leaves.
Source: taste.com.au
