Pasta with sauce of eggplant parmigiana
The other day I put a nice eggplant parmigiana on the table for my friends; it was very good and I ate it the next day too ...
A little is left over: but less than a portion.
So, to confirm my habit of creating another dish from what has not been brushed off the table, I prepared the sauce with eggplant parmigiana:
an ideal dressing for pasta!
Ingredients:
I think it is clear that precise indications on the quantities are not possible, since the main ingredient is the parmigiana left over from the day before! And I do not think it is appropriate to prepare one especially for this pasta, as suggested by a well-known author of gastronomic texts ... So to each one to judge, according to their taste, what are the quantities to be used for this, in my opinion, a masterpiece of recycling.
|
pasta (eg half penne rigate) |
gr |
100 |
|
garlic |
clove |
1 |
|
advanced parmesan |
porz |
1/3 |
|
peeled tomatoes |
pz |
3 |
|
extra virgin olive oil |
CT |
1 |
|
sale |
||
|
pepper |
||
|
cup sugar |
ct |
1 |
|
Origan |
pinch (made with three fingers) |
2 |
|
basil, sprig |
pz |
1 |
|
optional, tomato paste |
ct |
1 |
|
hard grated ricotta |
tz |
1 |
Preparation:
|
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Weigh the pasta and put the pot with the water on the stove. In a fairly large pan with high sides, brown the crushed garlic clove with a knife blade with a drizzle of oil. As soon as it takes on color, without burning, add three tomatoes, already blanched and peeled (or three peeled tomatoes in preserves), adding pepper, salt and oregano; don't forget to add a teaspoon of sugar to turn off the acidity of the tomato. Cook, stirring for a few minutes over medium heat.
Add the Parmesan and unravel it with a ladle; continue cooking. Meanwhile, while the sauce is cooking and the flavors are mixed, toss the pasta in boiling salted water, chop the leaves of basil and grate hard ricotta.
Drain the pasta al dente and pour it into the pan raising the heat. Mix well adding also the basil leaves.
After a couple of minutes remove from heat and season with grated ricotta.
Bring to the table and serve directly from the pan.
It is a very simple dish but equally tasty and refined; the first leftover parmigiana is to try!
ADVICE AND NOTES
- The basil used in these photos is of a particular variety (basilicum minimum) which resists perfectly outdoors until November (as I write this, it is snowing outside). Then you have to resort to greenhouse bunches.
- This preparation works very well, albeit of a more delicate flavor, with the zucchini parmigiana; another great presence on my table.
- Having little tasty tomatoes, it is possible to ennoble them by adding a teaspoon of tomato paste
