INGREDIENTS
FOR 3 PEOPLE
350 g Rummo Paccherotti®️ Lisci n° 168
250 g Eggplant
70 g cherry or date tomatoes
Extra virgin olive oil, as needed
Oregano, to taste
30 g fresh arugula
15 g grated pecorino
2 g garlic cloves
8-10 anchovy fillets
DIRECTIONS
Cut the eggplant in cubes, sprinkle with sea salt and let it rest to eliminate water and, in the process, any bitterness. Next, dry them and spread them on a baking sheet with the tomatoes cut in half. Season the vegetables with oil, salt, pepper and oregano to taste and roast for 10-15 minutes in 180/200o preheated oven. Meanwhile, prepare the pesto by blending the arugula, pecorino, garlic and olive oil. Cook the pasta in salted boiling water, drain them “al dente” following indications on the pack, and cook them quickly. Put the pasta in a large serving dish, drizzling with the pesto and adding the roasts vegetables. Garnish with anchovy fillets, broken into large pieces. Serve. Buon appetito!