Barilla® Penne with Sun-dried Tomato Pesto & Eggplant

Blue Box Penne

Made with

Barilla Penne

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  • Prep
  • Cook
  • Skill
    Casual


Ingredients

Ingredients for 8 people

  • 1 box Barilla® Penne  
  • 1 jar Barilla® Sun-dried Tomato Pesto 
  • 2 tablespoons extra virgin olive oil
  • 1 medium vidalia onion, sliced thin
  • 1 medium eggplant, diced
  • ½ cup vegetable broth
  • Salt and black pepper to taste
  • ½ cup Pecorino cheese, grated 
  • 8 basil leaves, sliced thin

Instructions

  • Bring a large pot of water to a boil.
  • Meanwhile, in a large skillet, sauté the onion in olive oil for 2-3 minutes. Add the eggplant and sauté for 3-4 minute or until they are well caramelized.
  • Add the broth and bring to a simmer then season the sauce with salt and pepper to taste, cook for 5 minutes.
  • Cook the pasta according to package directions. Drain and toss with the sauce and pesto.
  • Remove from the heat and fold in the cheese before serving.
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