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Pasta with aubergines, dried tomatoes and Fiore Sardo cheese DOP

Yields1 ServingPrep Time20 minsTotal Time30 mins

 400 g Pasta
 40 g Dried tomatoes
 300 g Eggplants
 2 Spring onions
 1 Garlic clove
 4 g Red chilli
 60 g Pine nuts
 4 tbsp Extra virgin olive oil
 20 g Basil
 50 g Fiore Sardo cheese D.O.P.

First put the dried tomatoes in a bowl and soak them in hot water for 5 minutes. When they have softened, cut them into strips and set aside.


Then cut the aubergines into washers about 3 mm thick. Chop the garlic, slice the onions and chilli and put everything in a large pan with 4 tablespoons of oil. Fry for a couple of minutes and then add the aubergines. Then add the dried tomatoes in strips and a ladle of hot water; leave to cook.


When the aubergines have softened, turn off the heat and add the basil leaves coarsely chopped with your fingers.


Then cook the pasta in salted water and in the meantime toast the pine nuts in a non-stick pan without adding any seasoning.


Once the pasta is cooked, drain it leaving some cooking water inside and pour it into the pan.
Stir-fry for a minute to mix well, add the toasted pine nuts and finally the grated Fiore Sardo DOP. Stir well and serve hot or cold pasta according to your preference.