Pasta Provencal
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Made With Our
Directions
Item No.
251820
Item No.
321607
Ingredients
- 1 jar Stonewall Kitchen Traditional Marinara Sauce
- 2 Tablespoons olive oil
- 1 cup eggplant, 1/2-inch dice
- 1/2 cup mushrooms, sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh basil leaves, chopped
- 1/2 pound Montebello Farfalle (uncooked) or pasta of your choice
- 1/2 cup feta cheese, crumbled (optional)
Directions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large sauté pan over medium-high heat. Add diced eggplant and mushrooms, sauté until tender. Add the Traditional Marinara Sauce and Kalamata olives. Serve hot over cooked pasta topped with chopped fresh basil. Garnish with crumbled feta cheese if desired.
