Paccheri with Pachino Tomatoes and Eggplant Pesto.
This dish is considered complete, as it has the carbohydrates of pasta, the fibers of tomatoes and eggplants, and the proteins and fats of mozzarella.
All in one.
It’s a first course that appeals to both adults and children, where you can disguise the vegetables in the form of pesto.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Slow Heat
Cuisine: Italian

Ingredients

10.58 oz eggplants
1 clove garlic
20 leaves basil (alternatively pesto)
12.35 oz cherry tomatoes
20 Pecorino Romano
1.06 oz Parmigiano Reggiano DOP
250 paccheri
to taste oregano
to taste salt
1.41 oz extra virgin olive oil
7.05 oz mozzarella
to taste pepper

Tools

Cutting Board
Baking Tray
1 Immersion Blender
Frying Pan
Pot

Preparation of Paccheri with Pachino Tomatoes and Eggplant Pesto

Slice the eggplants, spread them on a baking tray, season with extra virgin olive oil, salt, pepper, and oregano, and bake at 356°F for 15 minutes.
Blend the eggplants with the mozzarella, basil, salt, and pepper. You’ve made the pesto.
Put the water on for the pasta, meanwhile, in a non-stick pan, put a drizzle of oil and a garlic clove without its core, slightly fry, then add the halved cherry tomatoes.
Add a few basil leaves, the salt, and cover.
Let it cook while waiting for the pasta water to boil.
As soon as the paccheri are cooked to 3/4, drain them, but do not discard the cooking water.
Add them to the pan with the cherry tomatoes, add a ladle of water, and cover until fully cooked.
Once the pasta is cooked, add the eggplant pesto and stir off the heat.
Plate immediately and serve hot.
Here are the Paccheri with Pachino Tomatoes and Eggplant Pesto ready.