Penne with aubergine, black olives, fresh tomato, basil and Grana Padano Riserva
Ingredients320 g penne
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
PreparationFry 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.
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.
At the end, add coarsely grated Grana Padano Riserva, mix well and serve with a drizzle of extra virgin olive oil and basil leaves.