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Basil Garlic Sea Shells with Eggplant Arrabbiata

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Serving Size: 
  • 1 lb. Pappardelle’s Basil Garlic Sea Shells
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • 1 onion, finely chopped
  • 6 garlic cloves, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 large eggplant, peeled and finely diced
  • 1 teaspoon salt
  • 1 (28 oz.) can crushed tomatoes
  • 1 teaspoon cracked black pepper
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Freshly grated Parmesan cheese
  • Drizzle of Bella Sol Basil Olive Oil, for garnish
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water.
  2. In a large skillet, heat olive oil. Add onion, garlic and crushed red pepper flakes and let cook for 1-2 minutes. Add eggplant and salt and cook until tender, about 15 minutes. Stir in tomatoes, black pepper and parsley. Cook for an additional 3-5 minutes. If sauce is too thick, add as much of the reserved cooking water to obtain desired consistency.
  3. Serve sauce over individual plates of pasta.  Finish with a drizzle of Bella Sol Basil Olive Oil.

From This Recipe

$8.00 | 1 lb. package
$13.00 | 8.45 oz. (250 ml)