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

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)))