Italian
Pasta alla Paesana
by Casa Pappagallo · 705K subscribers on YouTube
A rustic sauce with eggplant, cherry tomatoes, capers, and olives, tossed with penne pasta.
- Difficulty
- easy
Ingredients
11 items- Extra Virgin Olive Oil
- GarlicCan be left whole or sliced
- Chili Pepper
- Cherry Tomatoes
- EggplantsDiced into small cubes
- BasilTorn by hand
- Capers
- Olives
- PenneOr other short pasta
- Salt
- Formaggio grattugiato (a scelta)(optional) — Optional, such as pecorino or parmesan
Method
- Heat olive oil in a pan over low heat.
- Add sliced garlic and chili pepper to the oil.
- Halve the cherry tomatoes and add them to the pan.
- Dice the eggplant into small cubes and add to the sauce, season with salt.
- Cook on medium-low heat until the eggplant is tender, about 30 minutes, stirring occasionally.
- Add torn basil leaves and continue cooking briefly.
- Meanwhile, cook penne pasta in salted boiling water until al dente.
- Add capers and olives to the sauce and keep warm over the lowest heat.
- Drain the pasta slightly earlier, add to the sauce, and toss to combine, adding pasta water if needed.
- Optionally add grated cheese and serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
