Ingredients

400 gr Perline® eggplant
1 x350 gr jar Baby plum tomato sauce
400 gr pasta
15 black olives
1 onion
1 garlic clove
grated parmesan cheese, as needed
extra virgin olive oil
salt
pepper

PENNE WITH PERLINE® & BLACK OLIVES

Serves 4

Preparation

Remove stems from the Perline® eggplant without peeling, slice them lenghtwise. Stirfry onion and garlic with olive oil until golden and add the Perline®. Cook for 10 minutes and add the baby plum tomato sauce, then the olives and cook for a further 10 minutes. Season with salt and pepper. In a pan, cook 400 gr of pasta, drain al dente and add it to the sauce. Stir well and sprinkle with grated parmesan cheese. Serve straight away.