Fusilloni with aubergines and Apulian cacioricotta.

Who says a gluten-free pasta dish with vegetables is not an inviting dish? We offer you a delicious recipe, with Fusilloni Glutiniente, simple to prepare and rich in taste. Fusilloni with eggplant and Apulian cacioricotta are an appetizing and genuine first course to prepare as a quick meal or to share at a dinner with friends. The preparation of this recipe with a strong slightly spicy flavor is simple and very fast. Fusilloni with aubergines and Apulian ricotta, a pasta dish that marries the genuineness and taste of the Mediterranean diet with that of seasonal vegetables, are very suitable for the palates of adults, but are also excellent for encouraging the little ones to consume more vegetables, which enhance the immune system and give the body a good dose of energy. With Fusilloni with eggplant and Apulian ricotta you will bring to the table a fragrant and tasty dish, ideal for lovers of healthy eating. You just have to follow the recipe of Fusilloni Glutiniente with aubergines and Apulian ricotta and success in the kitchen is guaranteed!
  • Tempo di preparazione15 min
  • Tempo di cottura10 min
  • Tempo totale25 min
  • Preparation Time15 min
  • Cooking Time10 min
  • Total25 min
  • Cuisine
    • Italian
  • Course
    • Main Course


For the sauce

  • 60 g of Apulian cacioricotta
  • 2 cloves of garlic
  • 2 medium eggplants
  • Chillies to taste
  • Parsley to taste
  • Oil to taste
  • Oregano to taste

For pasta

  • Fusilloni Glutiniente
  • Water
  • Salt


Prepariamo il ragù


Wash the aubergines, peel them and cut them into regular medium strips. Transfer them to a colander, sprinkle them with salt and let them drain from the liquid of bitter vegetation for about 30 minutes; then rinse and dry them.

Peel the garlic and remove it from the core and let it dry in a large pan, like a pasta maker, with a base of oil, for 4-5 minutes over low heat.

Add the aubergines, a pinch of salt and cook them over low heat for 7-8 minutes; pour a little hot water if necessary. Add the chilli, raise the heat and sauté the sauce for a couple of minutes, adjusting with salt. Meanwhile, boil the pasta in plenty of boiling salted water, drain it al dente and transfer it to the pan with the aubergines; sauté over high heat for about 1 minute, to allow it to flavor well.

Sprinkle the pasta with the Apulian ricotta cheese, grated in strings, add a pinch of oregano and serve immediately, garnishing with chopped parsley.

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