Tuna and Basil Penne
1 can Kirkland Signature
3 tablespoons extra-virgin
1 garlic clove, minced
1 teaspoon lemon juice
1 tablespoon finely grated
1/4 cup packed fresh basil
8 ounces penne pasta,
Salt and pepper
In a large bowl, toss together albacore, olive oil,
garlic, lemon juice and peel, and basil.
Cook penne according to package directions and
drain in a colander.
Add penne to the albacore mixture and toss with salt
and pepper to taste. Makes 2 servings.
Four-Cheese Ravioli with
2 medium eggplants, cut
Roasted Eggplant Sauce
Kirkland Signature/Seviroli Foods
into 1/2-inch cubes
8 ripe tomatoes,
3 garlic cloves, sliced thin
1/2 cup olive oil
2 teaspoons salt
1 teaspoon ground
1/4 cup chopped basil
1 24-ounce jar of your
favorite marinara sauce
36 Kirkland Signature
1/2 cup ricotta cheese
Grated Romano cheese
Preheat oven to 400°F.
In a large bowl, combine eggplant, tomatoes, garlic,
olive oil, salt and pepper. Stir to mix well. Spread
evenly on a baking sheet and roast in the oven for
30-45 minutes, stirring occasionally, or until the
eggplant and tomatoes are tender and nicely
browned. Transfer to a food processor; add basil
and pulse chop for 30 seconds.
Place marinara sauce in a pot and bring to a simmer.
Add the eggplant mixture and cook, stirring, for
Cook ravioli according to package directions.
Divide ravioli among 6 bowls. Top with the eggplant
sauce and garnish with a tablespoon of ricotta and a
sprinkle of Romano. Makes 6 servings.