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.
|Easy||4 people||15 min. ||30 min.||€ 6|
|What is needed|
|pine nuts||gr. 80|
|Parmesan cheese||gr. 100|
|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