Ingredients:
1 box Barilla Whole Grain Penne Rigate
90 mL (6 tablespoons) extra virgin olive oil, divided
1 (3/4 cup) small onion, diced
1 (1 cup) medium eggplant, peeled and cut in cubes
2 (1 ½ cups) small zucchini, cut in cubes
1-2 (3/4 cup) celery stalks, diced
175 grams (1-2) Italian pork sausage, casing removed and crumbled
400 mL (14ounces) canned diced tomatoes
1 pinch (½ teaspoon) hot pepper flakes (optional)
150 mL (1/2 cup) water
To taste salt
4-5 basil leaves, whole
To taste Parmigiano Reggiano
Preparation:
1. In a sauté pan on medium-high, heat 45 mL of olive oil and add the onion. Once the onion is translucent, add the celery and the crumbled sausage and sauté for 5-7 minutes until sausage has browned.
2. Add the diced tomatoes, hot pepper flakes and water, season with salt. Bring to a boil, lower the heat and simmer for 15 minutes.
3. In the meantime, bring a sufficient amount of salted water to a boil and cook pasta according to box directions. In a medium frying pan, heat the rest of the olive oil and
4. Add the eggplant and zucchini. Sauté for 5-7 minutes or until vegetables are tender but crisp. Reserve. Remove the sauté pan from the heat, add the basil leaves whole, cover and let stand 5 minutes.
5. Add the pasta to the sauce and mix well. Serve the pasta in a dish garnished with the sautéed vegetables, some freshly grated Parmigiano cheese and a thread of olive oil. If the sauce is too thick, add a little stock or water to desired consistency.
Serves 4 to 6.
