Penne with eggplants, tomatoes and olives

Serve 6

Cook the penne in boiling salted water until al dente. In a pan with a tablespoon of oil, brown the garlic clove (which will be discarded before sautè the pasta). Add the sliced fresh chilli, cherry tomatoes, eggplant sauce and leccino olives. Season with salt and add some fresh basil. Drain the pasta and toss in the prepared sauce with a drizzle of extra virgin olive oil. Divide the pasta into plates and garnish with basil leaves.