We use cookies to help this site deliver the best possible experience.   Remove this notice.

Penne with tomato, aubergine and mozzarella Recipe

Penne with tomato, aubergine and mozzarella Recipe
Method
  • 1

    Finely dice the tomatoes. Peel and finely dice the onion. Cut the aubergine and the mozzarella into small dice. Pick and finely chop the basil leaves.

  • 2

    Bring a large pan of water to the boil and add salt. Cook the pasta for one minute less than is recommended on the packet and then drain.

  • 3

    Heat a frying pan and add the onion and a drizzle of olive oil. Cook until soft and then add the aubergine and 50ml of water. Season with salt and pepper and cook for 3 minutes. Add the tomatoes, olive and basil and cook for 1 more minute. Add the pasta and the mozzarella to the pan and cook for a final minute. Season to taste, drizzle with olive oil and top with rocket leaves to serve.

Chef's tip

«Try adding some parmesan and pine nuts for added flavour.»

Penne pasta served with a homemade tomato, aubergine, olive, mozzarella and basil sauce and topped with rocket.

Rate this recipe :

(13 votes)

  • Preparation  20mins
  • Cooking time  12mins
  • Rest time  0h

Ingredients for people

  • Penne : 500 g
  • Mozzarella : 200 g
  • Aubergine(s) : 1 whole
  • Pitted black olive(s) : 50 g
  • Tomato(es) : 2 whole
  • Onion(s) : 1 whole
  • Basil : 0.5 bunch
  • Rocket : 18 leaf
  • Olive oil : 100 ml
  • Coarse salt : 20 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
·
Similar recipes in this theme