easy peasy
I never have my camera out at dinner time! so for this weeks easy peasy dinner winner I have found this delicious quick & easy pasta dish - my girls LOVE pasta & this is full of yummyness!!
- 400g fusilli pasta
- 2 tbs extra virgin olive oil
- 1 small eggplant, trimmed, finely diced
- 250g punnet of cherry tomatoes, halved
- 400g jar Barilla Ricotta sauce
- 1/2 cup fresh basil leaves, roughly torn
- 125g bocconcini, torn into small pieces
- Method
- Cook the fussili in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well.
- Heat the oil in a large non stick frying pan over a medium-high heat. Add the eggplant and cook stirring occasionally for 4-5 minutes or until golden. Add the cherry tomatoes, cook for a further 2-3 or until tomatoes are slightly wilted.
- Add the ricotta sauce, simmer for 2-3 minutes, then add the drained pasta, stir to combine and cook for a further 1-2 minutes. Remove from the heat, stir through the basil and bocconcini.
- Divide between serving plates, drizzle with a little extra virgin olive oil if desired, serve immediately
