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Wednesday, September 11 2013 08: 15

Paccheri with eggplant and pine nuts

Written by Azdora
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Paccheri with eggplant and pine nuts Paccheri with eggplant and pine nuts

This recipe involves the use of short pasta large. This is why we chose the Paccheri, a type of traditional Neapolitan pasta in the shape of giant macaroni, and generally made with durum wheat semolina. Paccheri with eggplant and pine nuts are ready in a half an hour and with a very rich taste.

difficulties recipe for Preparation cooking Cost
Easy 4 people 15 min.
30 min. € 6

What is needed
Ingredient Quantity
paccheri gr. 360
eggplant n. 2
sausage gr. 150
pine nuts gr. 80
Parmesan cheese gr. 100
leek n. 1
garlic 1 clove
parsley 1 forelock
salt, pepper, extra virgin olive oil qb


  • Check off the eggplant, wash and cut into thin rounds.
  • Remove the skin from sausage and crumble it using the tines of a fork.
  • Clean the leeks eliminating the green part and cutting in not too thin slices the white part.
  • Wash and chop the parsley.


  • In a pan, heat the oil. Add the garlic and leek and let it fry for a few minutes.
  • Add the eggplant, sausage and some hot water. Stir and cook for twenty minutes.
  • After cooking, remove the garlic.
  • In a pot, lead to abundant boiling water for cooking the pasta.
  • When the water boils, add salt with coarse salt and dip the paccheri.
  • In another frying pan, toast the pine nuts on a high heat until qunado take a nice golden color.
  • Once cooked paccheri, drain and transfer them into the pan with the eggplant and sausage.
  • To blow on high heat, add the grated Parmesan and parsley and mix.
  • Transfer the pasta onto a serving dish, sprinkle with pine nuts and serve
Bed 8829 times Last modified on Thursday, October 24 2013 14: 56

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