Barilla® Penne with Sun-dried Tomato Pesto & Eggplant



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


  1. 1
    Bring a large pot of water to a boil.
  2. 2
    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.
  3. 3
    Add the broth and bring to a simmer then season the sauce with salt and pepper to taste, cook for 5 minutes.
  4. 4
    Cook the pasta according to package directions. Drain and toss with the sauce and pesto.
  5. 5
    Remove from the heat and fold in the cheese before serving.

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