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.
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Preparation
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What you need
Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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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.
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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.
