A pasta dish that reminds a bit of the Pasta alla Norma, which has its own character and stands well as a summer pasta dish.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Casarecce with Aubergines Peppers Tomatoes
Servings: 5 People
Ingredients
- 500 g Casarecce Pasta , or any other short pasta
- 3 Medium Aubergines , cut into 2cm cubes
- 3 Green Bell Peppers , soft ones, halved, seeded and thinly sliced
- 2 Green Chilies , small ones, discard as much of the seeds you wish, thinly sliced
- ½ Cup Cherry Tomatoes
- 2 Cloves Garlic , peeled and smashed
- 1 tsp Sweet Chilli Flakes
- 1 tsp Dry Oregano , ground
- 1 tbsp Capers , roughly chopped
- 1 tbsp Pine Nuts , roasted
- 400 g Tomato Pasta Sauce , recipe in sauces section
- Handful Basil Leaves
- 80 ml EVOO , Extra Virgin Olive Oil
- Parmigiano Reggiano , grated
- 3 Litres Water , well salted
- 1 tsp fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve 1 cup of cooking water.
- In the meantime, in a large and deep sauté pan over low-medium heat pour 60ml of the oil and wait to heat-up. Add the aubergines along with the smashed garlic cloves and cook for about 5’ tossing regularly and until the aubergines are charred. Discard the garlic and remove from the pan into a bowl.
- In the same pan pour the remaining 20ml of the oil, allow to heat up and add the cherry tomatoes. Sauté for 4-5’ on low heat until softened and but still holding their shape. Add the green peppers, the chili peppers, the oregano and the chili peppers and sauté for another 2’. Add the tomato sauce, the capers and the basil leaves, season with the salt and pepper and stir well for a minute or so. Bring into the pan the aubergines and give it a good stir.
- Drain the pasta and add to the pan, add the pine nuts and toss for the pasta to absorb as much as possible of the sauce for about 1’. Add some of the reserved water to bring the sauce together and finally, sprinkle with the Parmigiano Reggiano cheese.
