Penne pasta with prawns and aubergine

    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.

    Barilla

    8 people made this

    Ingredients
    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

    Method
    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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