Paccheri with Dorati, Eggplant and Manchego

Cook the paccheri in boiling salted water. Meanwhile, drain the grilled eggplant, blend half of them and cut the other half into cubes. In a pan, heat a drizzle of evoo with a clove of  garlic, anchovies fillet, parsley, eggplant pure,  diced eggplant  and Dorati tomatoes. Mix everything and add a ladle of cooking water. Drain the pasta al dente and sautè it with the previously prepared sauce. Serve the pasta garnished with shaved Manchego cheese, chilli pepper threads, a few microgreen leaves and a drizzle of basil oil.