Gratin pasta with aubergines and pepper guanciale
Cut the pepper guanciale into strips. Put a frying pan on the heat, add oil and crushed garlic and let it brown.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.levoni.us.
Ingredients
- 320 g of penne rigate pasta
- 400 g of tomato puree
- 1 aubergine
- 2 slices of guanciale with black pepper Levoni
- 1 clove of garlic
- 150 g of mozzarella cheese
- extra virgin olive oil as needed
- salt as needed
- pepper as needed
- basil as desired
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