A delicious pasta with eggplants, cherry tomatoes and caciocavallo, perfect for any summer occasion. Easy to prepare and very satisfying.
In a pan, heat the peanut oil and fry the eggplants cut into cubes, then drain them on a sheet of paper towel.
In a non-stick pan, heat the garlic in extra virgin olive oil and add the cherry tomatoes cut in half or into quarters. Cook over medium heat with the lid on for 10 minutes.
Cook the pasta in boiling water and drain it.
Add the eggplants to the cherry tomato sauce, season with salt and let it flavor for 5 minutes.
Combine the pasta with the sauce, add the Parmesan and the caciocavallo. Garnish with basil leaves.
Frying pan
Pan
Pot
Grater
Pasta with eggplants, cherry tomatoes and caciocavallo keeps in the refrigerator for two days. You can also reheat it in the oven and turn it into baked pasta.
It is one of the recipes I cook most often with eggplants. And it is a first course that gives great satisfaction.
Italia, Campania
| Energy (kcal) | 85.84 |
| Carbohydrates (g) | 16.53 |
| of which sugars (g) | 2.99 |
| Fat (g) | 0.4 |
| of which saturates (g) | 0.08 |
| Protein (g) | 3.31 |
| Fibre (g) | 2.1 |
| Salt (g) | 0.01 |
