Conchiglie pasta with eggplant and tomatoes
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I invite you to try the most delicate pasta with a hot velvety sauce. Conchiglie (large shells), basically, I decided to stuff and bake, but I offer them to you with a thick sauce Yulia Vysotskaya.
Ingredients for Conchiglie pasta with eggplant and tomatoes
- Pasta - 400 g
- Eggplant - 2 PCs
- Tomatoes in own juice - 400 g
- Cream - 100 g
- Garlic - 2 the tooth.
- Olive oil - 4 tbsp
- Parmesan - 1 Gorst.
- Salt - to taste
- The Apium graveolens Dulce - 1/2 PCs
Step by step instruction of cooking Conchiglie pasta with eggplant and tomatoes
Шаг 1
Pasta to boil in boiling salted water with the addition of 1-2 tbsp of olive oil and half the sprigs of celery, according to the instructions on the package.
Шаг 2
Cut eggplant into small cubes,
garlic crush with a knife.
Шаг 3
Heat in frying pan 2-3 tbsp olive oil, add eggplant and garlic, season with salt and pepper. Fry the vegetables for 5 minutes until soft eggplant and light frying.
Шаг 4
Tomatoes in their own juice and mash (I broke the blender) and add to the pan.
Шаг 5
Pour in the cream (I have a non-greasy, drinking) and 2 ladle of water from the pasta. Continue to simmer for a few minutes, until the sauce has become homogeneous, all the ingredients are "married".
Half the punch of the sauce with a blender to a puree.
Шаг 6
Pasta stir smooth puree-sauce and place on the sauce with slices of eggplant. Sprinkle the top with Parmesan and Basil (optional).
Шаг 7
Now we can apply)))