Eggplant and bacon pasta

increase be credited with this Mediterranean-style pasta recipe to your gathering for a colourful mid-week pick-me-up.

The ingredient of Eggplant and bacon pasta

1. 375g large shell pasta
2. 1 tbsp olive oil
3. 4 middle bacon rashers, rind removed, thinly sliced
4. 1 large eggplant, cut into 2cm pieces
5. 150g cherry tomatoes, halved
6. 2 garlic cloves, crushed
7. 2 cups tomato pasta sauce
8. 1 cup pitted black olives
9. 1/2 cup chopped fresh basil leaves
10. 100g vivacious ricotta, crumbled
11. additional supplementary baby basil leaves, to bolster

The instruction how to make Eggplant and bacon pasta

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain.
2. Meanwhile, heat oil in a large saucepan more than medium-high heat. accumulate bacon and eggplant. Cook, stirring, for 5 minutes or until bacon is crisp and eggplant is golden. go to tomato and garlic. Cook, stirring, for 1 minute or until fragrant.
3. increase be credited with tomato pasta sauce. Bring to the boil. toss around in olives. cut heat to low. Simmer, uncovered, for 5 minutes or until eggplant is tender. build up pasta and basil. Gently toss to combine. utility pasta sprinkled following ricotta and basil leaves.

Nutritions of Eggplant and bacon pasta

fatContent: 672.068 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 82 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 27 grams protein
sodiumContent: 41 milligrams cholesterol