Penne Ziti with Eggplant
featuring Casa Visco Filetto di Pomodoro
(serves 4)

Grandmother knew how to capture the essence of summer when the garden was at its peak: just-picked plum tomatoes and plenty of fresh basil leaves, a little onion, some garlic, and a touch of Extra Virgin Olive Oil. We've replicated that taste in this sauce… Perfect for any pasta dish, or authentic Pizza Margarita. Open up a taste of summer!

  • 1 medium sized eggplant
  • ¼ cup olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 32oz jar Filetto di Pomodoro
  • 1 pound Penne
Skin eggplant and chop into ¼" cubes. Heat oil to medium high, and fry eggplant until golden. Remove with slotted spoon; place on paper towels to drain. Reduce heat and sauté onions until caramelized. Add garlic and cook about one minute; do not brown. Add one jar of Casa Visco Filetto di Pomodoro and simmer about five minutes. Add eggplant and cook uncovered for about 10 minutes or until sauce and eggplant are heated through. Serve over al dente pasta.

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