Sicilian-Style Pasta

7 ingredients
8 steps

Ingredients

  • 4-1/2 cups farfalle (bow-tie pasta), uncooked
  • 1 Tbsp. extra virgin olive oil
  • 1 eggplant (1 lb./450 g), cut into 1-inch chunks
  • 1 large onion, sliced
  • 1 red pepper, cut into thin strips
  • 1 jar (650 mL) Classico di Toscana Roasted Portobello Mushroom Pasta Sauce
  • 1/2 cup sliced green olives

Directions

  1. 1
    Cook pasta as directed on package, omitting salt.
  2. 2
    Meanwhile, heat oil in large skillet on medium-high heat.
  3. 3
    Add eggplant, onions and peppers; cook 5 min.
  4. 4
    or until softened, stirring occasionally.
  5. 5
    Stir in pasta sauce and olives; simmer on medium-low heat 3 to 5 min.
  6. 6
    or until heated through, stirring frequently.
  7. 7
    Drain pasta.
  8. 8
    Serve topped with pasta sauce mixture.

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