Penne pasta with prawns and aubergine


    Penne pasta with prawns and aubergine

    Penne pasta with prawns and aubergine


    5 people made this

    About this recipe: Aubergine, fresh prawns and crushed garlic are cooked in olive oil and tossed with penne pasta and fresh herbs to create this classic Italian dish.

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    Serves: 4 

    • 4 tablespoons extra virgin olive oil, divided
    • 2 cloves garlic, crushed
    • 250g aubergine, sliced into sticks
    • 250g prawns, peeled and deveined
    • salt and freshly ground black pepper
    • 350g Barilla® Penne Rigate
    • bunch freshly chopped parsley or oregano leaves

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat 2 tablespoons of olive oil in a non-stick pan with the crushed cloves of garlic. Add the sliced aubergine and cook over medium heat for just a few minutes so the aubergine retains a bite.
    2. Add the prawns; sauté together for few seconds, season with salt and pepper and set aside.
    3. Boil the penne in plenty of boiling water. We recommend using 1 litre of water for every 100g of pasta. Drain the pasta al dente and toss in the pan with the sauce.
    4. Sprinkle with freshly chopped parsley or oregano leaves; drizzle with remaining extra virgin olive oil and serve.
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