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