Paccheri with Dorati, Eggplant and Manchego

chef

Maurizio Ferrari

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.