Pasta with Scampi & Eggplant
This pasta dish is made with Italian Wheat Calamarata no. 877, from the Special Shapes line of Pastificio Bragagnolo.
INGREDIENTS
– 15 oz. (400 gr.) Italian Wheat Calamarata no. 877 BUY NOW!
– 18 oz. (500 gr.) scampi (langoustine tails)
– 1 eggplant
– 3 garlic cloves
– 6 vine tomatoes
– 1 glass white wine
– oregano to taste
– parsley to taste
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METHOD
• Dice the eggplant and roast it in a pan for 8-10 minutes with a generous drizzle of oil and a clove of garlic. Add salt to taste and set aside.
• Dice the tomatoes. Clean the langoustine tails and remove the heads.
• Heat a little oil in a frying pan with a clove of garlic, add the langoustine heads and a few stalks of parsley. Brown, deglaze with wine and allow to evaporate. Crush the heads with a spoon, add a ladle of pasta cooking water, strain the broth thus obtained, then set aside.
• Boil the pasta rings, Calamarata no. 877, in salted water and drain al dente.
• In the pan used for the broth, heat a little oil with the other garlic clove, add the cleaned langoustines and the broth, duly strained. Cook for 4-5 minutes, then add the diced tomatoes and sauté for a couple of minutes.
• Add the pasta to the pan, season for a minute or so with ¾ of the eggplant.
• Plate and top with the remaining eggplant and some fresh parsley.
> For more information, visit Pastificio Bragagnolo official website.
