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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.
1

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.

2

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.

3

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

4

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

5

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.