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

Name: Spaghetti with parmigiano cream, fried eggplants and confit cherry tomatoes
Yield: 2 Servings
Ingredients: : 250 g; : 30 gr; : 20 gr; : 1; : 20 /30; : for season; : for season; : 5/6; : for season; : 500 ml

Cuisine:

Italian

Simply delicious!

Serves 2
Medium

Ingredients

250 g
30 gr
20 gr
1
20 /30
for season
for season
5/6
for season
500 ml

Directions

This plate of spaghetti is an explosion of taste!

(Visited 78 times, 1 visits today)

Steps

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.