INGREDIENTS
4 cups
penne
1 serving
extra virgin olive oil
1 large
eggplant
4
vine tomatoes
3
shallots
1 large
carrot
3 cloves
garlic
1/3 cup
pine nuts
8 larges
basil leaves
1/4 tsp
oregano
1 pinch
pepper flakes
1 1/2 tsp
sea salt
1/4 tsp
pepper
2 cups
arugula