Tubetti with Trapanese Pesto and fried eggplants

SERVE 2

• 1 cup (200 grams) of Rummo Tubetti
• 3 tablespoons of Zucchi Extra Virgin Olive Oil
• 1 small piece of eggplant cut in small cubes
• 1/2 Campo D’Oro Trapanese Pesto sauce

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Tubetti pasta and cook according to the package directions.
2. In the meantime heat 3 tablespoons evoo in a large skillet over low-medium heat then add the eggplant and a sprinkle of salt and cook for about 15 minutes until golden.
3. When the pasta is ready, drain it and add it to the pan with the eggplant cubes and then add the trapanese pesto which doesn’t need to be cooked.
4. Mix all together and serve!