INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Paccherotti® Rigati n° 195
150 g cherry tomatoes
2 eggplants
250 g smoked provola
60 g pitted Taggiasca olives
50 g salted capers
1 small onion
1 garlic clove
Basil, to taste
40 g Parmigiano Reggiano
Extra virgin olive oil, as needed
Salt, to taste
DIRECTIONS
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. Meanwhile, 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. Cook the Paccherotti® 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. Finish cooking in the saucepan by adding cooking water from time to time as necessary. Stir and toss to mix. Remove 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!