Penne with aubergine, black olives, fresh tomato, basil and Grana Padano Riserva
Easy
4 people
20 min
Ingredients
320 g penne
2 aubergines
100 g Grana Padano Riserva PDO over 20 months
70 g pitted black olives
100 g grape tomatoes
1 garlic clove
1 bunch basil
3 tablespoons extra virgin olive oil
salt
pepper
Preparation
STEP 1
Fry the garlic in 2 tablespoons of extra virgin olive oil in a large skillet, add the cubed aubergine and cook over medium heat for about ten minutes. Add the chopped tomatoes and the sliced olives, cook over medium heat for a few minutes, and season with salt and pepper.
STEP 2
In the meantime, cook the pasta in plenty of salted water, drain and transfer to the pan with the aubergine sauce to sauté for a few minutes over high heat.
STEP 3
At the end, add coarsely grated Grana Padano Riserva, mix well and serve with a drizzle of extra virgin olive oil and basil leaves.