Conchiglioni Rigati with Aubergine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 350 g Conchiglioni rigati (can be anything like shells, fusilli, farfalle or penne)
4 tbsp. olive oil
250 g cherry tomatoes (tastes good with canned)
200 g green beans
2 baby carrots
2 tbsp. grated Parmesan cheese
1 small aubergine
1 onion
1 bunch Italian parsley
1/2 clove garlic
salt & pepper, to taste
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Directions: |
Directions:Wash and cut the carrots into circles; string and chop the green beans. Blanche the carrots and green beans for about 3 minutes in boiling salted water; drain and set aside. Dice the aubergine and cover with salt in a colander; leave for about 20 minutes whilst the salt draws out the natural liquids. Finely chop the onion, parsley and garlic; sauté with the olive oil in a saucepan, along with the rinsed diced aubergine and the carrots and green beans. Stir in the cherry tomatoes and salt & pepper, to taste; cook over moderate heat for 20 minutes. In the meantime, cook the Conchiglioni rigati in a pot full of salted water. Drain and dress the pasta with the tomato sauce adding a sprinkling of Parmesan cheese. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:55 minutes |
Personal
Notes: |
Personal
Notes: from DeCecco Conchiglioni rigati package
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