date:Sep 16, 2013
Ingredients
375g large shell pasta
1 tablespoon olive oil
4 middle bacon rashers, rind removed, thinly sliced
1 large eggplant, cut into 2cm pieces
150g cherry tomatoes, halved
2 garlic cloves, crushed
2 cups tomato pasta sauce
1 cup pitted black olives
1/2 cup chopped fresh basil leaves
100g fresh ricotta, crumbled
Extra baby basil leaves, to serve
Method
1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain.
2. Meanwhile, heat