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Eggplant and bacon pasta

  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings

Ingredients

  • 375g large shell pasta
  • 1 tablespoon olive oil
  • 4 middle bacon rashers, rind removed, thinly sliced
  • 1 large eggplant, cut into 2cm pieces
  • 150g cherry tomatoes, halved
  • 2 garlic cloves, crushed
  • 2 cups tomato pasta sauce
  • 1 cup pitted black olives
  • 1/2 cup chopped fresh basil leaves
  • 100g fresh ricotta, crumbled
  • Extra baby basil leaves, to serve

Method

  • 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain.
  • 2
    Meanwhile, 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.
  • 3
    Add 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

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