Pan Pasta with Sun-Dried Tomatoes and Grilled Eggplant

Ingredients

• 30 g Butter
• 1 pack (350 g) Hilcona (Cappelletti Pan Pasta Sun-Dried Tomato & Grilled Eggplant)
• 2 Tomatoes
• Salt
• 2 sprigs Basil
• 70 g mini mozzarella balls
• Pepper
• 2 tbsp olive oil

Instructions

1. 1.

   Heat butter in a pan and fry the cappelletti, turning regularly.

2. 2.

   Wash, trim, and cut off the stems of the tomatoes. Blanch them in boiling salted water for about 1 minute, then shock in very cold water immediately.

3. 3.

   Wash basil, shake dry, pull leaves from stems. Slice the tomatoes. Arrange tomato slices, cappelletti, and mozzarella on two plates. Sprinkle with pepper and basil, drizzle with olive oil.