Candele Pasta with Roasted Eggplant, Bell Pepper & Olives
If you got a pack of candele pasta as a present or just got it for yourself there’s more than one way to prepare them.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Put water for pasta to boil and cook candele pasta (or any other short type of pasta) until ‘al dente’ according to directions on the package.
In a large skillet pan add a few tablespoons of extra virgin olive oil and garlic cloves crushed with a flat knife. Wait till garlic starts to become fragrant.
Remove garlic, add eggplant and bell pepper cubes. Cook on medium heat until almost done.
Add tomato passatata (tomato puree), roughly chopped olives and capers if you like.
Cook for another 2-3 minutes. Lastly add another drizzle of extra virgin olive oil, salt, pepper and chopped parsley.