500g paccheri rigati

4 slices of eggplant

250g San Marzano dop “Luisa”

90g shallots

2 tablespoons pine nuts

50g fresh ricotta


ricotta salata

extra virgin olive oil

seed oil

pesto sauce

– A dozen basil leaves

– 1 tablespoon grated Parmesan cheese

– 30g of extra-virgin olive oil

Preparation 30 minutes | for 6 people


pesto sauce

Place all ingredients in a mixer, then shake it until you get a cream rather

liquida.Conservate to parte.Tagliate an eggplant into 4 slices of thickness 1.5 / 2 cm.Tagliate the

sliced into small cubes, then fry in vegetable oil until doratura.A part fry shallots

oil extravergine.Aggiungete pine nuts and San Marzano Dop.Cuocete for 10 minutes and season with

sale.Alla eggplant sauce together and turn off the fuoco.Nel meantime boil the paccheri in stripes

salted water, drain and let them jump in San Marzano DOP to which you have added the

Ricotta fresca.Adagiate paccheri into the pot and flavored preparation with drops

pesto.Completate with grated ricotta.