Bacon, Eggplant and Pine Nut Papparedelle

Cook time 25 minutes
Servings 2 as a main



1pkt San Remo 225g Egg Pappardelle
150g rind less bacon, diced finely
½ cup pine nuts, roasted
1 to 2 eggplants cut into 1cm cube
1 small white onion, diced finely
2 tbs crushed garlic
2 bay leaves
1 x 410g can of Ardmona crushed tomato
½ bunch basil
3 tbs olive oil
½ cup grated parmesan
Salt & pepper

Bacon, Eggplant and Pine Nut Papparedelle


Cook pasta as per packet directions.

In a large pan, heat olive oil on medium heat.  Add onion, garlic, bacon and cook for 3 mins.

Next, place eggplant in pan and sauté for 3 to 5 mins or until eggplants are tender.

Add bay leaves, pine nuts, tomatoes and reduce heat to a simmer. Cook for 10 to 12 mins until sauce has thickened.
Season with salt and pepper.

Tear basil leaves and add to pan. Finally strain pasta and toss through the sauce.

Serve with grated parmesan.