Fusilli with eggplant sauce
difficulty
ingredients
- 2 Jolife eggplants
- 6 Jolife cherry tomatoes
- 400 g fusilli
- 20 basil leaves
- 1 fresh spring onion
- 50 g Pecorino cheese
- Pepper
- Extra-virgin olive oil
- Salt
preparation
Finely chop the spring onion and quarter the cherry tomatoes. Rinse the eggplants, trim off the stem and cut into small cubes. Heat 2 tablespoons of extra-virgin olive oil in a frying pan and cook the chopped spring onion with about 50 ml water for 5 minutes over medium heat, until wilted. Add the eggplant cubes, season lightly with salt and cook for 15 minutes. Meanwhile, rinse the basil leaves, pat dry and cut into thin strips. Cook the pasta in salted boiling water for 10 minutes. When the eggplants are soft, add the cherry tomatoes and continue cooking for 10 minutes more over medium heat. Season with salt and pepper, drain the pasta and add it to the pan. Add the basil strips and olive oil, toss well to combine and stir for 1 minute over medium heat. Transfer to the serving dishes and sprinkle with grated Pecorino.
Hints and variations:
Instead of Pecorino, you can serve the pasta topped with small cubes of buffalo milk mozzarella.