A light dish where the fresh taste of tomato and arugula mix well with the natural flavour of the wholemeal pasta.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Pennette Rigate Integrali |
350 |
|
g |
|
|
|
|
|
Cluster tomatoes |
300 |
|
g |
|
|
|
|
|
Aubergines |
150 |
|
g |
|
|
|
|
|
Arugula |
40 |
|
g |
|
|
|
|
|
Onion |
40 |
|
g |
|
|
|
|
|
Oregano |
1 |
|
g |
|
|
|
|
|
Extra virgin olive oil |
30 |
|
g |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Black pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Scald and peel the tomatoes, remove the seeds and dice them. |
|
|
| 2. |
|
Dice the aubergines and brown them. |
|
|
| 3. |
|
Add the tomatoes and cook for three minutes, add oregano, salt and pepper. |
|
|
| 4. |
|
Cook the Pennette Integrali Barilla in abundant salted water, and drain when "al dente". |
|
|
| 5. |
|
Sauté in a skillet with the sauce and garnish with chopped arugula. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
If you want to bring out the flavour of the arugula, you can blend it in oil and add it cold to the serving plate. |
|
|
|
|
|
|
|
SUGGESTIONS FOR A BALANCED MEAL |
|
|
|
It is suggested to complete the meal with beef with balsamic vinegar.
Preparation:
Scald the filet on the grill on both sides for 2 minutes. Cut the meat into diagonal slices. Serve over a bed of lettuce cut in julienne slices and with a few drops of balsamic vinegar. |
|
|
|
|
|
