Elicoidali 22 alla norma

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First courses

Prep. time

15 Min.
Skills

Medium
Recipe for

4 people

Ingredients for 4 people

Elicoidali Divella, 400 g
Divella diced tomatoes, 400 g
aubergine, 300 g
"pecorino romano", 150 g
clove of garlic, 1
basil, to taste
EVO oil, to taste
salt and pepper to taste

Made with

Semolina Pasta

22 – Elicoidali

Tomato Products and Sauces

Trio of Tomato Cubes

Olive Oil and Vinegar

Extra Virgin Olive Oil

Step 1

Cut the aubergine into cubes, bring plenty of water to the boil, salt it and add 150 g of diced aubergine in the boiling water. Let it boil for a few minutes and then take it out using a skimmer ladle. Put the aubergine into a blender jug, add a little extra virgin olive oil and blend until smooth.

Step 2

Fry a clove of garlic in extra virgin olive oil in a frying pan, add the rest of the aubergine cubes and cook for a few minutes. Add the diced tomatoes, some cooking water, roughly chopped basil, salt and pepper and cook for 10 minutes. In the meantime, cook the Elicoidali pasta in plenty of salted water for 8 minutes and drain.

Step 3

Toss the Elicoidali pasta into the sauce, add the creamed aubergine and leave to cook for two more minutes over medium heat. Garnish with a handful of Pecorino Romano cheese and basil to serve. Enjoy!

Enjoy your meal!