- Cut the eggplant into bite size cubes.
- Coat it with olive oil, salt and pepper.
- Pan fry or roast in an oven (425f / 220c for 30 minutes) until its charred outside and tender inside.
- Cook the pasta in salted water according to the package instruction.
- In a large pan, fry some garlic with Filippo Berio Olive Oil, heat gently so you don’t burn the garlic.
- Pour in the Filippo Berio Grilled Vegetable sauce and heat through.
- Add the roasted eggplant, and tear in some fresh basil leaves.
- Stir in the cooked pasta, add some pasta water if the sauce is a little dry.
- Mix well and serve with grated Parmesan cheese on top.
Recipe provided by Chef Stacie Ma
- Heat oven to 400°F (200C).
- Empty 9 ounces (250g) of gnocchi into a heatproof bowl.
- Stir in a jar of Filippo Berio Tomato Basil sauce.
- Cut half a block of mozzarella (about 4oz. or 125g) into small chunks and dot these over the dish, spacing them evenly.
- Bake for 18-20 minutes, until the gnocchi are cooked through and beginning to brown.
Tip: Serve immediately and decorate with basil leaves for garnish
Recipe provided by Chef Lynn Clark
- Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat 1/4 cup oil in large skillet set over medium heat; cook onion, garlic, rosemary, salt and red pepper flakes for 8 to 10 minutes or until onions are softened.
- In large bowl, mash chickpeas with potato masher or fork until lightly crushed. Stir chickpeas, broth and water into skillet; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until most of the liquid has evaporated.
- Stir in pasta, reserved cooking liquid and parsley until pasta is well coated; toss with half of the Parmesan, lemon zest, lemon juice and pepper. Drizzle with remaining olive oil. Serve with remaining cheese.
Tips:
– Substitute water for vegetable broth, if preferred, or substitute chicken broth for vegetable broth.
– Substitute fusilli, rotini or corkscrew pasta for gemelli pasta if desired.