Basil Garlic Sea Shells with Eggplant Arrabbiata

Serving Size:  4-6


1 lb. Pappardelle’s Basil Garlic Sea Shells
1/4 cup 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.