An iconic fresh pasta, enriched with a cherry tomato and eggplant sauce, scented with basil and completed with Parmigiano Reggiano Vacche Rosse 24 months: 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 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 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 sauté for 1 minute with torn basil leaves.
Plate, sprinkle generously with Parmigiano Vacche Rosse, garnish with fresh basil and chopped parsley.
Serve immediately. If you want to impress, add diced Caciotta Mista Delattosata.
Diced Caciotta Mista Delattosata
Consume immediately for maximum flavor. Any leftovers can be stored 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 |
