An iconic fresh pasta, enriched with a sauce of cherry tomatoes and eggplant, fragrant with basil and completed with 24-month Parmigiano Reggiano Vacche Rosse: a lively, genuine, and irresistible first course!
Wash and cut the eggplant into cubes. Cut the cherry tomatoes in half.
In a large pan, heat the oil and add the clove of garlic (whole, then remove it at the end of cooking).
Add the eggplant cubes and sauté 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 package instructions).
Drain the pasta, combine it with the sauce and sauté for 1 minute with torn fresh basil leaves.
Plate, sprinkle generously with Parmigiano Vacche Rosse, and garnish with fresh basil and chopped parsley.
Serve immediately. 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 a maximum of 1 day.
Italy, 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 |
