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    Penne with aubergine, black olives, fresh tomato, basil and Grana Padano Riserva

    4 people
    T220 min


    • 320 g penne
    • 2 aubergines
    • 100 g Grana Padano Riserva PDO over 20 months
    • 70 g pitted black olives
    • 100 g grape tomatoes
    • 1 garlic clove
    • 1 bunch basil
    • 3 tablespoons extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Fry the garlic in 2 tablespoons of extra virgin olive oil in a large skillet, add the cubed aubergine and cook over medium heat for about ten minutes. Add the chopped tomatoes and the sliced olives, cook over medium heat for a few minutes, and season with salt and pepper.

    STEP 2

    In the meantime, cook the pasta in plenty of salted water, drain and transfer to the pan with the aubergine sauce to sauté for a few minutes over high heat.

    STEP 3

    At the end, add coarsely grated Grana Padano Riserva, mix well and serve with a drizzle of extra virgin olive oil and basil leaves.