John Myers
Oriental Pasta
The perfect oriental pasta recipe with a picture and simple step-by-step instructions.
- 150 g Aubergine
- 1 Shallot
- 1 Garlic toe
- 50 g Date fresh
- 30 g Pine nuts
- 425 ml Chopped tomatoes
- 60 g Grated mozzarella
- 50 g Grated Parmesan
- Chilli from the mill
- 1 tsp Ras-El-Hanout Spice Mixture Morocco
- Salt
- 200 g Pasta orecchiette
- Wash and clean the eggplant and cut into small cubes. Peel shallot and garlic and dice very finely. Dice the dates too. Heat the oil in the pan. Fry the aubergine until golden brown, turning several times. Add the shallot and garlic, fry briefly. Season with Ras-el-Hanout and chilli. Add tomatoes and dates. Roughly chop the tomatoes with a spatula. Let everything simmer for about 10 minutes over medium heat. Roast the pine nuts in a large, hot pan until golden brown, remove from the pan.
- In the meantime, cook the orecchiette in boiling salted water according to the instructions on the packet, drain and drain. Preheat the oven to 200 ° C. Season the sauce again to taste, mix with the pine nuts and the pasta. Spread in a baking dish. Mix the mozzarella with the Parmesan. Spread on the pasta. Baked in a preheated oven for about 30 minutes until golden brown.
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