Total Time
20mins
Prep 5 mins
Cook 15 mins

light summery pasta. i like to serve it with pounded grilled chicken breasts that have been marinating in a little white wine and olive oil

Ingredients Nutrition

Directions

  1. cube eggplants and cut bell peppers into slim strips and sliver garlic.
  2. cook oil and garlic over medium heat for 2-3 min.
  3. add eggplant and bell pepper and cook 2-4 min (until just wilted).
  4. add tomato and bring to boil.
  5. chop olives, capers, and 5 leaves basil and add to sauce, then reduce heat to low and simmer to thicken.
  6. in the meantime, cook the pasta and chop remaining basil into ribbons.
  7. toss pasta with sauce and top with cheese and basil ribbons.

Reviews

(1)
Most Helpful

Great recipe. I didn't have any olives, and I'm certain that would have enhanced this dish even more.. but even w/o it was superb. I topped it off with a bit of parsely as well.

AKillian24 August 18, 2005

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