Penne with Onions and Eggplant
(Penne con Cipolla e Melanzane)
Yield: 50 servings
Ingredients
2 cups extra virgin olive oil
10 lb eggplant, cut into 1-inch cubes
8 oz garlic, minced
3 lb onion, thin sliced
10 jar Barilla Sweet Peppers Sauce
12 lb pre-cooked Barilla Penne Pasta
10 oz parsley, chopped – may substitute fresh basil
1 lb Parmigiano cheese
Heat oil in large skillet over medium heat. Add eggplant, onion and garlic; cook until vegetables are tender, stirring frequently.
Stir in Sauce; continue cooking until thoroughly heated.
Add pre-cooked pasta to sauce mix and heat for 1-2 min.
Toss and sprinkle with parsley and Parmigiano Cheese.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
