Pennette with aubergine pulp, basil and cherry tomatoes

Name: Pennette with aubergine pulp, basil and cherry tomatoes
Ingredients: Pennette Fibrella Lioness: 250 gr; boiling water: lt 2; coarse salt: gr 20; Vesuvio tomatoes: gr 75; salt up q.s.; icing sugar: gr 2; lemon peel: 1/2; fresh herbs q.s. (thyme - marjoram - oregano); extra virgin olive oil q.s.; long aubergine: gr 150; fresh basil q.s.; salt; pepper; extra virgin olive oil: gr 15; fresh onion: gr 10

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Preparation Cooking pasta: Bring water to a boil with coarse salt. Drop the pasta only when the water boils cheerfully, stir it continuously and drain it al

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