Penne (Little Feathers) with Eggplant and Pecorino Recipe

FoodsDiary By FoodsDiary

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.
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