calc32 oz (1 kg) of PRIMO Diced Tomatoes, drained
calc ½ cup (125 ml) PRIMO Extra Virgin Olive Oil
calc ½ of a chopped onion
calc2 cloves of garlic, minced
salt and freshly ground pepper
UNICO Sunflower or Vegetable Oil for deep frying
calc1 large eggplant, sliced lengthwise
(500 g) of PRIMO Pennine Rigate
calc ½ cup of fresh basil leaves
calc info



Heat the olive oil in large saucepan, add the onion and garlic and sauté until translucent. Add the tomatoes, season with the salt and pepper, cover and cook until all liquid has evaporated.

Heat the deep-frying oil to just before smoking point 350°f (180°c). Add the eggplant and fry until golden brown. Drain on paper towels.

Boil the penne in salted water until al dente. Toss with the fried eggplant, tomato sauce and basil leaves and serve immediately.

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