Ingredients for 4 people
- 320 g penne rigate
- 2 aubergines
- 300 g cherry tomatoes
- extra virgin olive oil
- 150 g mature sheep’s cheese
1 Cut the aubergines into cubes, heat frying pan adding extra virgin olive oil and when heated through, add garlic and heat until it becomes golden. Add the aubergines and a little water if needed to prevent them from sticking to pan. Add halved cherry tomatoes and cook at a low heat, and remove garlic at the end of cooking, adding salt to taste. If you like spicy flavours, you can also add a little chili pepper.
2 Fill a deep pan with water and bring to boil adding salt. At this point add the penne rigate. Drain them two minutes before end of recommended cooking time and finish cooking in sauce adding a little drained cooked water from pasta and grated mature sheep’s cheese.
Mix well and serve with a sprinkling of sheep’s cheese and a few drops of (uncooked) extra virgin olive oil.