Penne with tomato, aubergine and mozzarella Recipe

Penne with tomato, aubergine and mozzarella Recipe

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

  • Preparation
  • Cooking time
  • Rest time
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(13 votes) 4.6/5
Pour 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
  • ETAPE 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.

  • ETAPE 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.

  • ETAPE 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.»

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