Wednesday, February 20, 2019

Recipe: Pasta Provencal & Venita’s French Bread

Pasta Provencal with Venita’s French BreadIngredients
1 jar Traditional Marinara Sauce or Roasted Garlic Basil Sauce (Pick your jar up at Bonnes Amies Kitchen it’s the best!!👩‍🍳)
2 Tablespoons olive oil
1 cup eggplant, 1/2-inch dice
1/2 cup mushrooms, sliced
1/4 cup Kalamata olives, pitted and sliced
1/4 cup fresh basil leaves, chopped
1/2 pound uncooked Italian artisan pasta ($4.95 at Bonnes Amies kitchen👩‍🍳)
1/2 cup feta cheese, crumbled (optional)

Cook pasta according to package directions. Drain and set aside.
Heat olive oil in a large sauté pan over medium-high heat. Add diced eggplant and mushrooms, sauté until tender. Add the Traditional Marinara Sauce and Kalamata olives. Serve hot over cooked pasta topped with chopped fresh basil. Garnish with crumbled feta cheese if desired. Serve with hot french bread!