Continue the saga of light and fresh dishes, ideal for this season and to prepare for the one that is coming. Today we will prepare a pasta dish that includes only two ingredients enriched with spices and cheese. Because, if light, a dish does not have to give up even the taste… Let's see what we should buy and how to use it in the recipe step by step below.
____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
400 grams of integral Tortiglioni
1 bunch of fresh basil
Dry Oregano to taste
2 cloves of garlic
1 cm fresh ginger
4 Sheep's beds
Salt, pepper and E.V.O. oil Taste
After the cooking time, the eggplants will be ready and nice soft. With the help of a spoon, svuotiamole and put the pulp in a container. Add the basil, the clean garlic cloves, divided in half and tried of the soul, the grated ginger, the pecorino cheese, a pinch of pepper and a spoonful of oil.
With the help of an immersion blender we will all until we get a smooth and homogeneous mixture. If our cream should be too dense, add a ladle of pasta cooking water. Let's set salt and set aside. Cook the pasta for the time indicated in the package then Scoliamola and mix with the eggplant cream. We supply and prepare ourselves to serve.
Put the Coppapasta in the center of the dish and riempiamone the bottom with the tomato then add the paste. Gently remove the Coppapasta, add a little ' eggplant cream, a drizzle of oil, a fresh ground pepper and complete with sprig of basil.
Enjoy your meal!!!!!