Buckwheat pasta with eggplants and dried tomatoes

Ideas for a quick, easy, delicious and above all tasty first? Here is the proposal of the day: buckwheat pasta with eggplants and dried tomatoes.

Few ingredients are used and it is really very easy to prepare. Besides being good, this pasta is also beautiful to present, with an intense dark color thanks to the buckwheat flour.

Ingredients for 4 people

  • 350 g of buckwheat linguine pasta
  • 200 g of dried tomatoes in oil
  • 1 small eggplant
  • 1 Tropea red onion
  • Grated pecorino cheese
  • EVO oil
  • Salt
  • Pepper

The recipe

Wash and cut the eggplant into cubes, put a drizzle of oil in a pan and fry the chopped onion.

Add the eggplant and sauté for 2 minutes, season with salt and pepper. Lower the heat, add 3 tablespoons of water, stir and cover by cooking for 8 minutes, until tender.

Drain the dried tomatoes from the preserving oil (keep some spoons aside) and cut them into slices.

Cook the pasta al dente, drain it (keep some cooking water) and put it back in the pot still hot where it cooked. Season the pasta with the leftover tomato oil and stir.

To finish add the eggplants with the dried tomatoes and sprinkle with grated pecorino cheese. Enjoy your meal!