Pipe pasta with eggplants and pomodorina
Leonardo Pellacani
Menù Ingredients
500 g. Pipe pasta
120 g. Buffalo mozzarella cheese
q.s. Fresh basil
q.s. Salt
Serve 6
In boiling salted water, cook the pipe pasta until al dente. Meanwhile, in a saucepan, heat the Eggplant sauce together with the Pomodorina; add a little of the pasta cooking water and allow to reduce. Drain the pipe pasta and toss them in the prepared sauce. At this point, add the Genovese Pesto and the mozzarella, cut into small cubes. Complete with a julienne of fresh basil and serve immediately.
Use Gluten free Pasta
