Gemelli in eggplant sauce with mozzarella

by: Margherita Romagnoli

  • Preparation 12 min
  • Cooking 30 min
  • Portions 4 pers.

Ingredients needed

Serves 4

  • 1 package Favuzzi gemelli
  • 2 medium eggplants (or 1 large), cut into small dice
  • 1-2 garlic cloves
  • ¼ cup Favuzzi intense extra virgin olive oil
  • 6-8 cherry tomatoes, cut in half
  • 1 cup Favuzzi Sicilian-style tomato sauce
  • 1-2 tbsp pine nuts
  • Grated parmesan
  • 6-8 bocconcini (mozzarella) balls
  • Salt and chili flakes (optional)

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Steps of preparation

  1. In a pan, lightly brown the garlic for 1 minute, then add the eggplant.
  2. Cook over high heat for 4-5 minutes, stirring often.
  3. Lower the heat, add the cherry tomatoes and cook for 5 minutes longer.
  4. Add the Sicilian-style tomato sauce and simmer for 10-12 minutes, until the eggplant is cooked.
  5. Add the pine nuts and season with salt and chili flakes to taste. Set aside.
  6. Cook the pasta in hot boiling water, following package instructions; when the pasta is al dente, drain and coat with eggplant sauce, then top with grated parmesan.
  7. Before serving, garnish with mozzarella pieces and drizzle with olive oil.
  8. This dish is also excellent served at room temperature as a salad.

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