this is an easy to make vegetarian pasta dish, the real secret to this is the fresh pasta, fresh pasta has a very different texture and really kicks the dish up a notch for sure. Many of the ingredients here are substitute-able however nothing beats fresh basil if you can get your hand on it.
1 Bunch of basil, chopped
2 Garlic cloves, minced
2 Italian eggplants, cubed into 1 inch chunks
225g Fresh penne rigate
400ml Crushed tomatoes (canned)
handful of fresh cherry tomatoes
3 Peppadew peppers, chopped
60g Ricotta salata, crumbled
Pasta spice blend (sugar, sea salt, garlic powder, onion powder)
Salt & pepper
Recipe from Good Food
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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