Trattoria Il Porto

Paolo's mother's pasta

Ingredients for 2 people

• 300 grams dried penne
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, peeled and roughly chopped
• 150 grams aubergine, diced into 2 cm cubes
• Salt and black pepper
• 4 black olives, sliced
• 1 tablespoon pine nuts
• A splash of dry white wine
• 100 grams roughly chopped rocket
• Freshly grated Parmesan

Preparation

1. Bring a large pan of salted water to the boil and cook the penne for 8 to 10 minutes until al dente.
2. Heat the olive oil in a large frying pan over medium heat. Add the garlic and fry briefly until golden. Add the aubergine cubes and cook for about 2 minutes.
3. Stir in the olives and fry for 30 seconds. Add the pine nuts, toss everything together and cook briefly.
4. Deglaze the pan with a generous splash of white wine while draining the cooked pasta. Toss the pasta with the sauce and cook for about 2 minutes over medium heat.
5. Add the chopped rocket, drizzle with olive oil and toss. Warm through very briefly.
6. Remove from the heat, serve on warmed pasta plates, season with pepper, sprinkle with Parmesan and serve.