Fresh: Cook for 4-5 minutes in salted boiling water.
Frozen: Cook for 5-6 minutes in salted boiling water.

1. Wash and cut your aubergine (slices approx 8mm thick). Salt them and let them sit for approx 15 mins.
2. Rinse off the salt and dry your aubergine with a towel.
3. Pour and heat some olive oil in a frying pan. Gently fry the aubergines until golden; turn regularly.
4. Bring your salted water to a boil.
5. Place 200g of Paccheri in the salted boiling water and cook for 4-5 mins.
6. Meanwhile, bring the fresh Tomato Sauce to a gentle boil.
7. Drain your pasta and mix it with the Tomato Sauce.
8. Garnish with the aubergines and a generous sprinkle of Parmigiano. 

Buon Appetito!

Paccheri Egg Pasta: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Free Range Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Artisan Tomato Sauce: Tomato (88%), Water, Onion, Extra Virgin Olive Oil, Basil, Garlic, Salt.

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep Refrigerated at 0-5C.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 1 month. Cook from frozen.