FOOD DIARY: Penne Puttanesca: take two

Diane is still on her cooking blitz and last night she used the remaining puttanesca sauce and again used some remaining eggplant to create a very filling and delicious easy meal. 

We had the ever present salad and a few glasses of the remaining wine whose origin I know not but it was red and strong and held its own against the strong south Italian pasta sauce.

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