Long Fusilli Pasta With Aubergines And Mozzarella Recipes
LONG FUSILLI PASTA WITH AUBERGINES AND MOZZARELLA
Delicious long fusilli with a full-bodied aubergine sauce and stringy smoked buffalo mozzarella.
Provided by Taira by R.J.
Categories First Course
Time 1h5m
Number Of Ingredients 15
Steps:
- Finely chop the onion. Wash and dice the aubergines.
- In a large, hot pan, she begins to fry the bacon. When it starts to release the fat, add the garlic and onion and sauté until the onion is browned.
- Add the aubergines and fry them over medium heat, until they are softened, (if you want you can fry them separately previously). If they are too dry, add 1 or 2 tablespoons of oil to avoid burning them.
- Add the chopped peeled tomatoes, oregano, basil, chilli and white pepper to taste and salt. Stir well and finally add the water and cook over medium-low heat, taking care to mix it.
- Put a large pot of water on the stove.
- Cut the mozzarella into pieces and grate the pecorino and parmesan.
- When the sauce has set, turn off the heat.
- When the water boils, add salt and cook the pasta according to the package directions.
- When the pasta is half cooked, heat the sauce and add the mozzarella so that it warms up and melts.
- Cook the pasta, drain it, keeping some water of the pasta aside. Add the pasta to the sauce and mix well. If it is too dry, add a little water kept aside and finally the Parmesan and pecorino. Serve still hot.
Nutrition Facts : ServingSize 513 g, Calories 800 kcal, Carbohydrate 72 g, Protein 46 g, Fat 36.8 g, Sugar 10 g
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