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Eggplant, Basil and Bocconcini Spirali Print

Serves 4

Ingredients
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, diced
1x 700ml bottle tomato passata*
salt and freshly ground black pepper, to taste
500g packet spirali pasta
1/4 cup grated Australian parmesan
1 x 200g tub Australian milk cherry bocconcini
100g char-grilled eggplant slices, cut into strips
100g pitted black olives
1/2 cup fresh basil leaves, torn
extra virgin olive oil, for serving
Method
1. Heat oil and sauté onion and garlic until softened. Add passata, simmer for 5 minutes and season to taste.

2.  Cook pasta in salted boiling water until al dente, toss with tomato sauce and parmesan cheese.

3. To serve, divide pasta between serving plates and top with eggplant, olives, torn bocconcini and basil leaves. Drizzle with olive oil and black pepper.

Handy Hints


* Passata also known as sugo,  is an Italian tomato cooking sauce, found in supermarkets and delicatessens.

Tip:   To make this meal even faster, use a pre-prepared tomato pasta sauce.
 Char-grilled eggplant slices can be purchased from supermarkets and delicatessens.  



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