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Mafaldine alla Melanzane


1 large eggplant, cubed
16 oz Pastene Organic Italian Mafaldine
2 Tbsp Pastene Minced Garlic
1 14 oz can Pastene Small Whole Cherry Tomatoes, drained
2 Tbsp Pastene Extra Virgin Olive Oil or Pastene Garlic Oil
5-7 fresh basil leaves, plus more to garnish
salt and pepper to taste
Pastene Pure Olive Oil, for frying
Pastene Grated Parmesan Cheese, for serving


  • Rinse eggplant and pat dry. Sprinkle with salt and let stand for 10 minutes.
  • Heat olive oil in a skillet over medium heat. Cook garlic until soft but not brown. Add tomatoes, basil, salt and pepper to taste. Simmer for 12 to 15 minutes.
  • Cook pasta in a large pot of heavily salted boiling water until al dente. Drain and set aside.
  • Heat a thin layer of oil in a second skillet over medium-high heat. Fry eggplant cubes until brown and crisp on both sides, adding more oil if necessary.
  • Combine sauce with eggplant and pasta. Sprinkle with parmesan, add basil for garnish and serve immediately.

Product Used

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