- Dice the aubergine and roast it in a pan for 8-10 minutes with a generous drizzle of oil and a clove of garlic. Add salt to taste and set aside.
- Dice the tomatoes. Clean the langoustine tails and remove the heads.
- Heat a little oil in a frying pan with a clove of garlic, add the langoustine heads and a few stalks of parsley. Brown, deglaze with wine and allow to evaporate. Crush the heads with a spoon, add a ladle of pasta cooking water, strain the broth thus obtained, then set aside.
- Boil the pasta rings – Calamarata no. 877 – in salted water and drain al dente. In the pan used for the broth, heat a little oil with the other garlic clove, add the cleaned langoustines and the broth, duly strained. Cook for 4-5 minutes, then add the diced tomatoes and sauté for a couple of minutes.
- Add the pasta to the pan, season for a minute or so with ¾ of the aubergines. Plate and top with the remaining aubergines and some fresh parsley.
Calamaratawith scampi, aubergines and diced tomatoes
N. 877
30 min
30 min
4 people
Easy
INGREDIENTS
Italian Wheat Calamarata (from the Special Shapes line) no. 877 400 g
Scampi (langoustine tails) 500 g
Eggplant 1
Garlic cloves 3
Vine tomatoes 6
White wine 1 glass
Oregano to taste
Parsley to taste
Extra virgin olive oil to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Calamarata
N. 877 - Italian wheat
RECOMMENDED RECIPES
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