Description
Baked pasta "cavatelli" with eggplant, Basil and mozzarella is a traditional recipe of the region of Agrigento (Sicily's southern coast). The taste is very delicate, pleasant, unusual for a pasta, as by baking in foil, pasta maximally impregnated with the scent of Basil, vegetables and mozzarella.
Ingredients
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Pasta
500 g
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Eggplant
200 g
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Tomato paste
500 g
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Mozzarella
200 g
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Ricotta
100 g
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Butter
100 g
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Ham
150 g
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Basil
1 coup
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Onion
1 piece
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Olive oil
Cooking
Finely chop a small onion or half a large. Put into a frying pan and pour olive oil.
Fry onions until lightly Golden brown.
Add the diced eggplant (preferably in advance to clean off the eggplant part of the peel).
After a few minutes add the chopped ham and tomato paste. Season with salt and pepper and simmer over low heat, stirring occasionally.
The original recipe used only fresh pasta "cavatelli" (not dry). But it can be replaced and regular pasta, if fresh is not available.
Add steamed eggplant butter, boil pasta (according to package instructions: dry pasta boiled longer than fresh).
Boiled pasta to the pan and mix with sauce.
Sprinkle pasta grated salty ricotta (or any other hard salty cheese).
Tear the foil into four equal tiles, to distribute the paste in portions.
Sprinkle each serving of pasta with mozzarella, diced. Put 1-2 leaves of fresh Basil on top.
Close every portion of the foil "pouch" and place in the oven. Bake for 15 minutes at 200 degrees.
The finished pasta to be served directly in the foil by placing a "pouch" on the plate. Bon appetit!
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