Paccheri with Dorati, Eggplant and Manchego

q.s. Peperoncini in fili sottili (Chili threads fine) - 1278

80 g. Paccheri pasta

1 Clove Garlic

q.s. Parsley

q.s. Micro Greens

q.s. Basil Oli

15 g. Manchego

Method

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.

Video

Menù Ingredients

Other Ingredients

Discover the Menù products in this recipe:

Dorati

Filetti di Acciughe - Anchovy Fillets

Melanzane alla griglia - Grilled Eggplants

Olio extravergine di oliva - Extra-Virgin Olive Oil

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