30 min
4 people
Easy
Ingredients
- 400 g Ojao gluten free elbow
- 100 g tomatoes
- 8 basil leaves
- 50 g mozzarella
- 50 g parmigiano Reggiano cheese
- 1 eggplant
- 4 tablespoons of olive oil
- Pinch of salt and pepper
Preparation
- Place eggplants skin side down on a roasting tray, sprinkle with salt and oil and bake in the oven until soft.
- When ready remove the pulp and discard skins.
- Blend the pulp and season to taste.
- In a large bowl, add the fresh tomatoes, basil and mozzarella, add salt and pepper to taste and combine with 2 tablespoons of oil.
- Add the pasta in boiling salted water (1l of water and 10g of salt per 100g of pasta), cook for 8-10 minutes.
- Drain the pasta and toss with tomatoes, basil and mozzarella.
- Add the eggplant sauce and stir to combine.
- Serve with grated Parmigiano Reggiano and a drizzle of olive oil.