Penne (Little Feathers) with Eggplant and Pecorino Recipe
Ingredients to make Penne (Little Feathers) with Eggplant and Pecorino:
- 1/2 kilo of penne type pasta (feathers)
- 2 medium-sized aborigines
- 3/4 cup olive oil
- 2 garlic cloves
- 1 green bell pepper
- 1 can of peeled tomatoes
- 6 basil leaves
- fresh parsley
- 1/2 cup grated pecorino cheese
- Salt and pepper to taste
How to make Penne (Little Feathers) with Eggplant and Pecorino:
- Cut the aborigines, with skin, into cubes.
- Place them in a colander, sprinkle them with salt and let them rest for about 30 minutes, wash and dry them.
- Place the olive oil in a cauldron when it is hot, fry the aborigines, take them out and reserve them.
- Crush the garlic and fry it in the oil for a few seconds.
- Add the julienned paprika and fry for one minute.
- Add the tomatoes and chop them into the cauldron with a wooden spoon.
- Season with salt and pepper and let cook for about 10 minutes.
