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Penne with Eggplant, Tomato & Basil

Cooking Time: 20 minutes


  • 360 g Perfetto Penne Lisce Pasta
  • 2 medium size eggplants
  • g 500 peeled tomatoes
  • 30 g extra virgin olive oil
  • 2 garlic cloves
  • 100 g grated sheep cheese (pecorino)
  • to taste Fresh basil leaves
  • to taste Oil to fry
  • to taste Salt and pepper


  • 1.
    Clean and slice the eggplants. Fry them in oil and place on paper towel to drain.
  • 2.
    Heat the olive oil in a large pan, add minced garlic and peeled tomatoes. Let cook covered for 15 minutes.
  • 3.
    Cook the Penne Lisce Pasta in salted water following the package cooking time, drain and pour into the pan together with the Tomato sauce. Add the fried eggplants.
  • 4.
    Cook over moderate heat for 1 minute. Sprinkle with sheep cheese and basil leaves before serving

Tried this recipe