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Bacon, Eggplant and Pine Nut Papparedelle

Adam Swanson, head Chef of Zucca, shows us how to prepare this impressive main dish


  • 1pkt San Remo 225g Egg Pappardelle

  • 150g rind less bacon, diced finely

  • ½ cup pine nuts, roasted

  • 1 to 2 eggplants cut into 1cm cube

  • 1 small white onion, diced finely

  • 2 tbs crushed garlic

  • 2 bay leaves

  • 1 x 400g tin of crushed tomato

  • ½ bunch basil

  • 3 tbs olive oil

  • ½ cup grated parmesan

  • Salt & pepper


  • 1.

    Cook pasta as per packet directions.

  • 2.

    In a large pan, heat olive oil on medium heat. Add onion, garlic, bacon and cook for 3 mins.

  • 3.

    Next, place eggplant in pan and sauté for 3 to 5 mins or until eggplants are tender.

  • 4.

    Add bay leaves, pine nuts, tomatoes and reduce heat to a simmer. Cook for 10 to 12 mins until sauce has thickened.

  • 5.

    Season with salt and pepper.

  • 6.

    Tear basil leaves and add to pan. Finally strain pasta and toss through the sauce.

  • 7.

    Serve with grated parmesan.


Time: 25 minutes
Serves: 2 as a main

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