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.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 307kj
  • Fat Total 19g
  • Saturated Fat 4g
  • Protein 10g
  • Carbohydrate 25g
  • Sugar 5g
  • Sodium 398mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Time: 25 minutes
Serves: 2 as a main

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings