Long Fusilli Pasta With Aubergines And Mozzarella Recipes

LONG FUSILLI PASTA WITH AUBERGINES AND MOZZARELLA

Long Fusilli Pasta With Aubergines And Mozzarella image

Delicious long fusilli with a full-bodied aubergine sauce and stringy smoked buffalo mozzarella.

Provided by Taira by R.J.

Time 1h5m

Number Of Ingredients 15

Ingredients

300 g Fusilli Lunghi Pasta (or other long or short pasta)
600 g Eggplants
130 g Italian Pancetta (smoked into cubes)
100 g Yellow Onion
3 cloves Garlic
800 g Peeled Tomatoes (in pieces)
300 ml Water
½ tsp Origan
10 leaves Basil
to taste White Pepper
to taste Dry Chili Peppers
to taste Salt
250 g Buffalo Mozzarella (smoked or normal)
to taste Parmesan Cheese (grated)
to taste Pecorino Cheese (grated)

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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