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Macaroni with aubergine, olive, and tomato sauce

Macaroni with aubergine and tomato sauce is a very fast first course recipe, especially suitable for the summer when aubergines are in season.

Chef Danilo Angè

Difficulty: easy

Method: 5'

Cooking: 25'

Difficulty: easy

Method: 5'

Cooking: 25'

Chef Danilo Angè

Difficulty: easy

Method: 5'

Cooking: 25'

Difficulty: easy

Method: 5'

Cooking: 25'

Method

  1. 01 / Prepare the aubergines and tomatoes

    Cut aubergines into 1.5-cm cubes

    Peel tomatoes with a potato peeler, cut in half and remove seeds, then julienne

  2. 02 / Prepare the sauce

    Heat extra virgin olive oil, chopped chili pepper, and peeled garlic clove in a pan

    Brown garlic and chili pepper without burning

    Remove garlic when it is golden and add cubed aubergines

    Brown aubergines over high heat

    When they are browned, add chopped tomatoes, julienned tomatoes, pitted olives, and basil leaves

    Add salt and pepper to taste

    Cook sauce for about 10 minutes, until the tomato thickens

  3. 03 / Cook the pasta

    Throw macaroni in salted, boiling water

    Stir immediately and keep water at a boil while they cook, stirring occasionally

    Check the cooking to ensure pasta is al dente before draining

  4. 04 / Finish cooking the pasta

    Drain pasta once it is al dente

    Transfer pasta to the pan of sauce with a drizzle of cooking water

    Leave pasta to infuse for a couple of minutes so it fully absorbs the sauce’s flavour

  5. 05 / To serve

    Distribute macaroni among serving dishes

    Finish with a sprinkling of grated aged ricotta

Wine pairing

Macaroni with aubergine and tomato sauce can be served with white wines that are rather structured and persistent, such as Sicilian Falanghina or Grillo wines.

Macaroni with aubergine and tomato sauce is a very fast dish and should be prepared immediately before serving.

The garlic should turn golden without burning, so brown it over low heat.

Do not overcook the pasta—it should be cooked perfectly al dente.

Do not drain the pasta completely; a drizzle of cooking water facilitates the emulsification process, producing a creamy end result.

Do not serve overcooked pasta; it should be served immediately after plating.

Macaroni with aubergine and tomato sauce should be eaten immediately after cooking; if you really have leftovers, you can keep them in the refrigerator for a day, reheating them in a pan with a drizzle of extra virgin olive oil before serving.

Macaroni with aubergine and tomato sauce is a very fast first course recipe, especially suitable for the summer when aubergines are in season.

As with all simple dishes in the Italian tradition, the quality of the ingredients is of the utmost importance, so make sure the chopped tomatoes you choose are of high quality.

The quality of the pasta also impacts the outcome of the recipe, so opt for artisan pasta! The coarse texture produced by the combination of slow drying, bronze die extrusion, and the use of special grains will leave you the amount of starch necessary for the emulsification at the end.

We suggest using black Taggiasche olives, which are particularly delicious and well-adapted to cooking, but you can replace them with other olives of your choosing.

If you have trouble finding aged ricotta you can replace it with Parmigiano Reggiano, Grana Padano, or Pecorino.

Ingredients for 4 people

400 g macaroni

400 g chopped tomatoes

200 g plum tomatoes

300 g aubergines

40 g extra virgin olive oil

1 clove garlic

1 hot chili pepper

20 black olives, pitted

5 basil leaves

40 g aged ricotta

Salt and pepper

Wine pairing

Macaroni with aubergine and tomato sauce can be served with white wines that are rather structured and persistent, such as Sicilian Falanghina or Grillo wines.

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