Elicoidali 22 alla norma
First courses
Elicoidali 22 alla norma
  • Prep. time
    15 Min.
  • Skills
  • Recipe for
    4 people
Ingredients for 4 people
  • Elicoidali Divella, 400 g
  • Divella diced tomatoes, 400 g
  • aubergine, 300 g
  • "pecorino romano", 150 g
  • clove of garlic, 1
  • basil, to taste
  • EVO oil, to taste
  • salt and pepper to taste
Made with
Semolina Pasta
22 – Elicoidali
Tomato Products and Sauces
Trio of Tomato Cubes
Olive Oil and Vinegar
Extra Virgin Olive Oil
Step 1
Cut the aubergine into cubes, bring plenty of water to the boil, salt it and add 150 g of diced aubergine in the boiling water. Let it boil for a few minutes and then take it out using a skimmer ladle. Put the aubergine into a blender jug, add a little extra virgin olive oil and blend until smooth.
Step 2
Fry a clove of garlic in extra virgin olive oil in a frying pan, add the rest of the aubergine cubes and cook for a few minutes. Add the diced tomatoes, some cooking water, roughly chopped basil, salt and pepper and cook for 10 minutes. In the meantime, cook the Elicoidali pasta in plenty of salted water for 8 minutes and drain.
Step 3
Toss the Elicoidali pasta into the sauce, add the creamed aubergine and leave to cook for two more minutes over medium heat. Garnish with a handful of Pecorino Romano cheese and basil to serve. Enjoy!
Enjoy your meal!
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