Busiate in Slow-Cooked Eggplant and Tomato Sugo

Name: Busiate in Slow-Cooked Eggplant and Tomato Sugo
Yield: 10
Ingredients: 150.0ml Vegetable oil; 1.0kg Eggplant, diced; 5.0g Fennel seeds; 1.0l Knorr Professional Italiana Pronto Napoli Gluten Free 4.15kg; 500.0g Busiate pasta, cooked; 1.0x Basil leaves, bunch; 100.0g Parmesan, grated

Busiate in Slow-Cooked Eggplant and Tomato Sugo – Recipe

The shape of busiate pasta captures every bit of a slow-cooked eggplant and tomato sugo, delivering rich Mediterranean depth, natural sweetness and a silky, plant-forward comfort that feels rustic, generous and deeply satisfying.

...

What you need

Vegetable oil 150.0 ml
Eggplant, diced 1.0 kg
Fennel seeds 5.0 g
Knorr Professional Italiana Pronto Napoli Gluten Free 4.15kg 1.0 l
Knorr Professional Italiana Pronto Napoli Gluten Free 4.15kg
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Busiate pasta, cooked 500.0 g
Basil leaves, bunch 1.0 x
Parmesan, grated 100.0 g

Cafe/Takeaway

Italian

Casual Dining

Pasta

Vegetables

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Eggplant and tomato sugo
- Heat oil in a pan over medium heat. Sauté the eggplant until lightly caramelised, then add the fennel seeds and Knorr Italiana Pronto Napoli. Bring to a gentle simmer and cook for 20 minutes or until the eggplant is tender and well cooked.
To serve
- Combine pasta with eggplant and tomato sugo. Add fresh basil and cook together for 5 minutes, allowing the sauce to coat the pasta evenly. Once the pasta is finished, remove from heat and finish with grated Parmesan.