Troccoli with aubergines, scamorza and basil
Preparation: 30 min
500 g Maffei troccoli
1 little scamorza
250 g tomato puree
2 long aubergines
5/6 fresh basil leaves
Slice the aubergines and cook them in a pan with a drizzle of oil and the chopped onion, add the tomato puree, salt and flavor with basil leaves. Cook for 10/15 minutes.
Place a pot of salted water on the stove and bring to the boil.
When the water comes to the boil, drop the troccoli and drain when “al dente”.
Put the troccoli in a pan with the aubergine sauce and the scamorza already cut into cubes.
Portion the pasta into plates and complete with basil leaves.