Fresh trofie with cherry tomatoes, eggplants, and Parmigiano Reggiano Vacche Rosse

Preparation

1. STEP 1 OF 8

   Wash and dice the eggplant. Cut the cherry tomatoes in half.

2. STEP 2 OF 8

   In a large pan, heat the oil and add the garlic clove (whole, then remove it at the end of cooking).

3. STEP 3 OF 8

   Add the eggplant cubes and brown them for 5 minutes, stirring.

4. STEP 4 OF 8

   Add the cherry tomatoes, season with salt and pepper, and cook for another 5-6 minutes until they are soft.

5. STEP 5 OF 8

   Cook the trofie in plenty of salted water for about 10 minutes (or according to instructions).

6. STEP 6 OF 8

   Drain the pasta, add it to the sauce, and toss for 1 minute with torn basil leaves.

7. STEP 7 OF 8

   Plate, sprinkle with a generous amount of Parmigiano Vacche Rosse, garnish with fresh basil and chopped parsley.

8. STEP 8 OF 8

   Serve immediately. If you want to impress, add cubes of Caciotta Mista Delattosata

Suggestions

• Cubes of Caciotta Mista Delattosata

General Information

Analysis

Macronutrients (100 gr)