Penne pasta with prawns and aubergine

Penne pasta with prawns and aubergine


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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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