An iconic fresh pasta, enriched with a sauce of cherry tomatoes and eggplants, scented with basil, and completed with Parmigiano Reggiano Vacche Rosse 24 months: a lively, genuine, and irresistible first course!
Wash and dice the eggplant. Cut the cherry tomatoes in half.
In a large pan, heat the oil and add the garlic clove (whole, then remove it at the end of cooking).
Add the eggplant cubes and brown them for 5 minutes, stirring.
Add the cherry tomatoes, season with salt and pepper, and cook for another 5-6 minutes until they are soft.
Cook the trofie in plenty of salted water for about 10 minutes (or according to instructions).
Drain the pasta, add it to the sauce, and toss for 1 minute with torn basil leaves.
Plate, sprinkle with a generous amount of Parmigiano Vacche Rosse, garnish with fresh basil and chopped parsley.
Serve immediately. If you want to impress, add cubes of Caciotta Mista Delattosata
Cubes of Caciotta Mista Delattosata
Consume immediately for maximum flavor. Any leftovers in the refrigerator, in an airtight container, for up to 1 day.
Italia, Emilia Romagna
| Energy (kcal) | 56.96 |
| Carbohydrates (g) | 1.86 |
| of which Sugars (g) | 1.86 |
| Fat (g) | 4.41 |
| of which Saturates (g) | 1.25 |
| Protein (g) | 2.04 |
| Fiber (g) | 1.11 |
| Sale (g) | 0.03 |
