Eggplant Penne with Pancetta
Servings: 4 people
Ingredients
- 350 gr. pennette
- 1 eggplant
- 2 x 50 gr higher welfare slice Pancetta
- 1 onion
- ½ glass of dry white wine
- 500 gr. tomatoes sauce
- 1 sprig of fresh basil
- 3 tablespoon olive oil
- Pecorino cheese
- Salt, dried red hot chili pepper
Instructions
- Cut the eggplant into little strips and finely chop the onion.
- Heat 3 tablespoons of oil in a large skillet and fry the garlic. Cook it until softened and golden, stirring occasionally with a wooden spoon.
- Add the eggplant and continue cooking over medium heat for 5 minutes, loosen it up with the wine. Once the wine has bubbled away pour in the tomato sauce and the chopped fresh basil.
- Season with salt and add the red chili pepper and cook for 15 minutes, covered, over low heat.
- Dice the pancetta and put it into a warm frying pan to sweat until crispy, without adding any oil or butter. When you see that it is ready, mix to the sauce.
- Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip into the skillet, together with the sauce and stir everything until combined.
- Finely grate over the Pecorino and serve your delicious Eggplant Pennette with pancetta!!!!