Tuduu
Pasta with Eggplants, Cherry Tomatoes, and Caciocavallo

Pasta with Eggplants, Cherry Tomatoes, and Caciocavallo

@millegrammi

A delicious pasta with eggplants, cherry tomatoes, and caciocavallo, perfect for any summer occasion. Easy to prepare and very satisfying.

Difficulty: Medium
Cooking: 20 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Eggplants400g
  • Cherry tomatoes250g
  • Garlic1clove
  • Peanut oilto taste
  • Extra virgin olive oilto taste
  • Saltto taste
  • Grated parmesanto taste
  • Caciocavalloto taste
  • Vermicelli160g
  • Basil leavesto taste

Preparation

  1. STEP 1 OF 5

    In a pan, heat the peanut oil and fry the eggplants cut into cubes, then drain them on a sheet of absorbent paper.

  2. STEP 2 OF 5

    In a non-stick pan, heat the garlic in the extra virgin olive oil and add the cherry tomatoes cut in half or quarters. Cook over medium heat with the lid on for 10 minutes.

  3. STEP 3 OF 5

    Cook the pasta in boiling water and drain.

  4. STEP 4 OF 5

    Add the eggplants to the cherry tomato sauce, adjust the salt, and let it flavor for 5 minutes.

  5. STEP 5 OF 5

    Combine the pasta with the sauce, add the Parmesan and caciocavallo. Garnish with basil leaves.

Suggestions

  • Frying pan

  • Pan

  • Pot

  • Grater

General Information

Storage notes

The pasta with eggplants, cherry tomatoes, and caciocavallo can be stored in the refrigerator for two days. You can also reheat it in the oven and turn it into a baked pasta dish.

More information

It's one of the recipes I cook most often with eggplants. And it's a first course that brings a lot of satisfaction.

Origin

Italia, Campania

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)16.47
Carbohydrates (g)2.39
of which Sugars (g)2.39
Fat (g)0.11
of which Saturates (g)0.02
Protein (g)0.85
Fiber (g)1.57
Sale (g)0.01
  • Proteins
    0.85g·17%
  • Carbohydrates
    2.39g·49%
  • Fats
    0.11g·2%
  • Fibers
    1.57g·32%