Malma Conchiglie rigate with aubergine

Conchiglie rigate with aubergine


  • 200 g of conchiglie rigate
  • 1 aubergine
  • 1 medium size onion
  • 1 pepper
  • ½ bunch of celery
  • 3 large tomatoes (skinned)
  • 4 spoons of 30% cream
  • 4 spoons of olive oil
  • salt, pepper


To decorate: parsley tops, parmesan.


Cut the aubergine in slices and fry until brown on a pan with a small amount of olive oil. Season with salt to you liking. When fried, put it away on a paper towel. Chop the onion and pepper, put on a pan and heat gently. Add celery cut in fine slices, tomatoes cut in cubes and season to your liking. Pour cream and heat until the sauce gets a proper consistency. Finally, add boiled pasta to the pan and mix. Put on a plate, serve with fried aubergine, decorate with parmesan and parsley.

A perfect complement: dry red whine with distinctive taste.

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