Pasta with Peas and Eggplant

Serves 2 

Ingredients

200g Barilla Spaghetti 

1 jar Barilla Bolognese Sauce

50ml extra virgin olive oil

1 medium eggplant, chopped into small bite-sized pieces 

100g frozen peas 

½ tsp chili flakes 

Fresh basil leaves, to serve 

Freshly grated parmesan, to serve 

Method 

Step 1: Bring a large pot of water to boil and add ~1 tablespoon of cooking salt. Add the spaghetti to the pot and stir. Cook according to the instructions on the pack. Add frozen peas for the last 2 minutes.
Step 2: Meanwhile, heat olive oil in a frypan over medium heat. Add eggplant, season with salt, and cook for 8-10 minutes, or until softened and golden, then add ~1/2 jar of Barilla Bolognese Sauce and chilli flakes. 

Step 3: Once the pasta and peas are cooked, drain transfer to the sauce over low heat and toss to combine, ensuring everything is coated. Divide pasta between plates and garnish with basil leaves and freshly grated parmesan.