Anelletti Pasta Eggplant Boats
yield: 4
total time: 75 minutes
Ingredients
- 6 1/3 ounces pasta anelletti, 6.5oz
- 2 eggplants large
- 10 cherry tomatoes you can omit these
- 1 1/4 cups tomato passata 10oz I used Mutti
- 2 garlic cloves peeled
- 1 1/3 cups cheese primo sale, 5oz or ricotta salata or feta
- parmigiano or grana grated - as required
- 1 teaspoon peperoncino flakes, optional
- 3 tablespoons extra virgin olive oil you may need more as eggplant absorbs the oil
- salt for pasta and to taste
- black pepper to taste
- basil leaves for presentation
- breadcrumbs as required
Nutrition
- Calories : 560 calories
- Carbohydrate : 67 grams
- Cholesterol : 40 milligrams
- Fat : 25 grams
- Fiber : 12 grams
- Protein : 22 grams
- SaturatedFat : 10 grams
- Sodium : 870 milligrams
- Sugar : 13 grams
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