Pennette with aubergine pulp, basil and cherry tomatoes

Product combined with the recipe

Pennette Confezione 250gr

Ingredients for 4 people

  • Pennette Fibrella Lioness: 250 gr
  • boiling water: lt 2
  • coarse salt: gr 20
  • Vesuvio tomatoes: gr 75
  • salt up q.s.
  • icing sugar: gr 2
  • lemon peel: 1/2
  • fresh herbs q.s. (thyme - marjoram - oregano)
  • extra virgin olive oil q.s.
  • long aubergine: gr 150
  • fresh basil q.s.
  • salt and pepper
  • extra virgin olive oil: gr 15
  • fresh onion: gr 10


Cooking pasta: Bring water to a boil with coarse salt. Drop the pasta only when the water boils cheerfully, stir it continuously and drain it al dente. See the cooking times shown on the packaging. Cooking the fired tomatoes: Wash and dry them, cut them in half and place them on a small baking sheet. Season with salt up, a small sprinkling of powdered sugar, aromatic herbs, lemon peel. Spill with oil. Bake at 90 ° C. for about 30 minutes. Cooking the sauce: Wash the aubergines and remove the petiole. Cook for 30 minutes with steam, using a boiling water pot with a perforated basket on top. Cut the aubergines in half lengthwise, with a spoon to recover the pulp, chop them into pulp, dry in a pan with extra virgin olive oil and spring onion. Adjust the taste of fresh salt and pepper whirl. Finally, sauté the pasta and add the chopped fresh basil and the fired tomatoes. Garnish with fresh basil and a drizzle of raw oil.

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