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Gemelli in eggplant sauce with mozzarella
by: Margherita Romagnoli
- Preparation 12 min
- Cooking 30 min
- Portions 4 pers.
Ingredients needed
Serves 4
- 1 package Favuzzi gemelli
- 2 medium eggplants (or 1 large), cut into small dice
- 1-2 garlic cloves
- ¼ cup Favuzzi intense extra virgin olive oil
- 6-8 cherry tomatoes, cut in half
- 1 cup Favuzzi Sicilian-style tomato sauce
- 1-2 tbsp pine nuts
- Grated parmesan
- 6-8 bocconcini (mozzarella) balls
- Salt and chili flakes (optional)
Products used in this recipe
Steps of preparation
- In a pan, lightly brown the garlic for 1 minute, then add the eggplant.
- Cook over high heat for 4-5 minutes, stirring often.
- Lower the heat, add the cherry tomatoes and cook for 5 minutes longer.
- Add the Sicilian-style tomato sauce and simmer for 10-12 minutes, until the eggplant is cooked.
- Add the pine nuts and season with salt and chili flakes to taste. Set aside.
- Cook the pasta in hot boiling water, following package instructions; when the pasta is al dente, drain and coat with eggplant sauce, then top with grated parmesan.
- Before serving, garnish with mozzarella pieces and drizzle with olive oil.
- This dish is also excellent served at room temperature as a salad.
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