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Recipe · 4 servings
Paccheri with Aubergines and Provola
Fried aubergines, tomato and melting smoked provola bring the flavours of parmigiana to ridged Paccheri in a dish that tastes of Neapolitan summer.
01 Ingredients
| Falco Ridged Paccheri | 400 g |
| Aubergines | 2 |
| Tomato passata | 500 g |
| Smoked provola | 200 g |
| Garlic | 1 clove |
| Basil | 1 bunch |
| Grated Parmigiano | 30 g |
| Oil for frying | as needed |
| Extra virgin olive oil | 3 tbsp |
| Salt | to taste |
02 Method
- Dice the aubergines, fry in hot oil until golden and drain on kitchen paper.
- For the sauce, gently fry the garlic in olive oil, add the passata and salt, then cook for 15 minutes with basil.
- Cook the Paccheri and drain two minutes before the suggested cooking time.
- Add them to the sauce with the aubergines and diced provola, tossing over low heat until the cheese begins to melt.
- Serve with Parmigiano, fresh basil and a few reserved aubergine cubes.
Used in this recipe
Falco Ridged PaccheroKeep cooking
