• Home
  • Pasta
  • Spaghetti with parmigiano cream, fried eggplants and confit cherry tomatoes
0 0
Spaghetti with parmigiano cream, fried eggplants and confit cherry tomatoes

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250 g spaghetti
30 gr parmigiano
20 gr pecorino
1 eggplant
20 /30 cherry tomatoes
for season oregano
for season extra virgin olive oil
5/6 fresh basil leaves
for season salt and pepper
500 ml vegetable oil

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Spaghetti with parmigiano cream, fried eggplants and confit cherry tomatoes

Cuisine:

Simply delicious!

  • Serves 2
  • Medium

Ingredients

Directions

Share

This plate of spaghetti is an explosion of taste!

(Visited 34 times, 1 visits today)

Steps

1
Done

Preheat the oven to 110*
The first think to make are confit cherry tomatoes.
Place them on a tray with baking paper and season with a drizzle of extra virgin olive oil a pinch of salt and a sprinkling of oregano.
Bake for 1 hour and 30 minutes.
Meanwhile wash and cut in slices your eggplant and leave it in salt for 30 minutes, doing this will throw out the bitter flavour.
Then rinse it and cut into cubes.
Dry it well and fry in vegetable oil.
Bring a saucepan of salted water to the boil, drop in spaghetti and cook for 5 minutes.
Drain them and finish to cook in a pan adding a bit of cooking water , grated parmigiano and grated pecorino per times, until you obtain a creamy consistency.
Sprinkle with pepper, add confit cherries tomatoes and fried eggplant, fresh basil (save some of them for decorations ) mix well.
Serve hot with a glass of chilly white wine.

Annapaola

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Strawberries and champagne risotto
next
Delicious Christmas tree
previous
Strawberries and champagne risotto
next
Delicious Christmas tree

Add Your Comment