{"id":33563,"date":"2023-07-14T12:40:56","date_gmt":"2023-07-14T10:40:56","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=33563"},"modified":"2024-03-28T17:05:52","modified_gmt":"2024-03-28T16:05:52","slug":"paccherotti-rigati-n-195-with-tomato-eggplant-and-provola","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/paccherotti-rigati-n-195-with-tomato-eggplant-and-provola\/","title":{"rendered":"Paccherotti rigati No. 195"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"PACCHEROTTI\u00ae RIGATI N\u00b0 195 con POMODORINI, MELANZANE e PROVOLA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/tX4jsikXNwo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<br><\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><br><br><em>250 g Rummo Paccherotti\u00ae Rigati n\u00b0 195<br>150 g cherry tomatoes<br>2 eggplants<br>250 g smoked provola<br>60 g pitted Taggiasca olives<br>50 g salted capers<br>1 small onion<br>1 garlic clove<br>Basil, to taste<br>40 g Parmigiano Reggiano<br>Extra virgin olive oil, as needed<br>Salt, to taste<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>After desalinating the capers, slice the onion, then peel and slice the eggplant. Heat the oil in a saucepan over low heat. Stir in the onion and eggplant. Add salt, and cook for 35 minutes, covering with a lid. Once cooked, set aside in a bowl.\nMeanwhile, dice the provola cheese and cut the cherry tomatoes in half. Set aside. In the same saucepan where you cooked the eggplant, heat some oil, garlic and add the cherry tomatoes. Cover with the lid and cook for 10 minutes. Add the Taggiasca olives and capers and cook with the lid on for another 10 minutes. Then add the cooked eggplants, mix for a few minutes and, after turning off the flame, add a few basil leaves while continuing to stir.\nCook the Paccherotti\u00ae in a pot of salted boiling water and drain them while still al dente directly into the saucepan with the sauce after removing the garlic. Reserve cooking water.\nFinish cooking in the saucepan by adding cooking water from time to time as necessary. Stir and toss to mix.\nRemove from the heat. Let the pasta rest for about one minute, then add the smoked provola and Parmigiano Reggiano. Add the basil and mix. Serve, adding a few more basil leaves as garnish. Ready to be enjoyed!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Paccherotti\u00ae Rigati n\u00b0 195150 g cherry tomatoes2 eggplants250 g smoked provola60 g pitted Taggiasca olives50 g salted capers1 small onion1 garlic cloveBasil, to taste40 g Parmigiano ReggianoExtra virgin olive oil, as neededSalt, to taste DIRECTIONS After desalinating the capers, slice the onion, then peel and slice the eggplant. [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":33578,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[1521],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/07\/Master_Preview.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/07\/Master_Preview.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/07\/Master_Preview.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/07\/Master_Preview-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/07\/Master_Preview.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/07\/Master_Preview.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/07\/Master_Preview.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Paccherotti\u00ae Rigati n\u00b0 195150 g cherry tomatoes2 eggplants250 g smoked provola60 g pitted Taggiasca olives50 g salted capers1 small onion1 garlic cloveBasil, to taste40 g Parmigiano ReggianoExtra virgin olive oil, as neededSalt, to taste DIRECTIONS After desalinating the capers, slice the onion, then peel and slice the eggplant.&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Paccherotti rigati No. 195 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/paccherotti-rigati-n-195-with-tomato-eggplant-and-provola\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paccherotti rigati No. 195 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Paccherotti\u00ae Rigati n\u00b0 195150 g cherry tomatoes2 eggplants250 g smoked provola60 g pitted Taggiasca olives50 g salted capers1 small onion1 garlic cloveBasil, to taste40 g Parmigiano ReggianoExtra virgin olive oil, as neededSalt, to taste DIRECTIONS After desalinating the capers, slice the onion, then peel and slice the eggplant. 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