Whole wheat tortiglioni with aubergines, confit cherry tomatoes and mozzarella
Pasta
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Cook Time
2 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
I love preparing this whole wheat pasta dish during the summer, when the cherry tomatoes are at their best! The sweetness of the confit cherry tomatoes blends perfectly with the creaminess of the mozzarella and the rustic flavor of the fried aubergines. It is a simple but flavorful dish, perfect for a family lunch or a dinner with friends. The preparation requires a bit of time, especially for cooking the cherry tomatoes, but the final result is absolutely worth it. A suggestion? Add a few fresh basil leaves for an extra touch of fragrance!
Ingredients (11 ingredients)
-
320 g Whole wheat tortiglioni
-
500 g Cherry tomatoes
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1 piece Aubergine
-
250 g Buffalo mozzarella
-
1 bunch Basil
-
1 tsp Sugar
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1 tsp Oregano
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50 ml Extra virgin olive oil
-
500 ml Seed oil
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1 pinch Salt
-
1 pinch Pepper
Preparation (9 steps)
Mozzarella in cubes
Cut the mozzarella into cubes and let it drain in a colander to eliminate excess water. Set aside.
Preparation of confit cherry tomatoes
Cut the cherry tomatoes in half. Arrange them on a baking tray lined with baking paper. Season with extra virgin olive oil, salt, pepper, sugar and oregano.
Cooking of confit cherry tomatoes
Cook the cherry tomatoes in a preheated static oven at 140°C for 1 hour and 30 minutes. Once ready, take them out of the oven and keep them aside.
Preparation of aubergines
Cut the aubergine into cubes of about 2 cm per side.
Frying aubergines
Pour seed oil into a pan and heat until reaching a temperature of 170°-180°. Fry the aubergine cubes until golden brown. Drain them on absorbent paper and salt lightly.
Pasta cooking
Pour 2 liters of water and 10g of salt into the bowl. Bring to a boil: 10 Min./100°C/Stufe 1.
Adding pasta and cooking
Add the whole wheat tortiglioni to the bowl and cook for the time indicated on the package, or until cooked al dente: Time indicated on the package/100°C/Stufe 1/Linkslauf.
Draining pasta
Drain the pasta and transfer it to a large bowl.
Seasoning
Season the pasta with a drizzle of extra virgin olive oil to prevent it from sticking. Add the fried aubergines, the confit cherry tomatoes, the cubed mozzarella and the basil leaves to taste. Complete with a grind of pepper.
Finished cooking? Great! 🎉
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Created by
Francesca Ferrara
4
Rezepte
0
Kochbücher
Allergens
- Milk
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