Tortiglioni with aubergine, pine nuts and raisins | Pasta De Cecco Canada Recipes
Recettes italiennes : Tortiglioni with aubergine, pine nuts and raisins. De Cecco Canada | Sauces italiennes et recettes de pâtes.
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Nonstick skillet
- Pastry brush
- Saucepan
- Pot
- Colander
- Wooden spoon
- Mixing bowl
- Stove
- Measuring spoon
Ingredients
- 320 g De Cecco Tortiglioni no. 23
- 200 g aubergine
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- Chili pepper
- 500 g cherry tomatoes
- 30 g raisins
- 300 g pine nuts
- 60 g salted ricotta
- 6 mint leaves
- 6 basil leaves
- Salt
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