Pasta and aubergine salad

Ingredients

FOR 4 PEOPLE:
400 gr. rigatoni
50 gr. Polli Sicilian-style tomatoes
300 gr Polli Aubergines in oil
60 gr pine kernels
2 spring onions
1 garlic clove
20 basil leaves
olive oil
ricotta

Directions

Boil the pasta in salted water and in the meantime
in a non-stick pan
, toast the pine kernels without adding any condiment. When the
pasta is done, drain quickly leaving
some cooking water and pour it in
a pan. Add the aubergines and sun-dried tomatoes
and toss it for a minute so as to combine everything
well, add the toasted pine kernels and lastly the grated salted ricotta
. Stir well and serve either hot or cold
according to season and preference.

  Difficulty:

 livello_rossolivello_grigiolivello_grigio

 TIME:

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15min