Pasta and first courses
Pasta and first courses
Aubergine shells filled with baked pasta
Halved aubergines become little bowls for pennette with tomato sauce, provola and Parmesan. The shells and some of the flesh are fried before the final bake.
From Nonna Adele’s kitchen
- Cooking
- Sauce about 30 minutes; pasta al dente following the packet instructions; oven about 15 minutes, plus frying
Temperatures: 180 °C
LET’S GET COOKING
Method
Wash and dry the aubergines, trim the ends and cut lengthways. Scoop out the flesh without breaking the four shells, and set it aside.
Cook the passata with salt and basil for about 30 minutes, without adding oil to the sauce.
Fry the shells one at a time, turning them carefully. Drain, season lightly with salt and let the excess oil drain away.
Dice half the flesh and fry it; drain well and adjust the salt. Set the remaining flesh aside for another dish.
Cook the pennette in salted water and drain al dente, following the cooking time on the packet. Reserve a little sauce and Parmesan for the topping.
Mix the pasta with the sauce, fried aubergine flesh, half the provola and some of the Parmesan. Fill the shells, then top with the reserved sauce and Parmesan and the remaining provola.
Bake in a preheated oven at 180 °C for about 15 minutes. Let the filling settle briefly before serving.
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