Paccheri Alla Genovese Recipe

Time30m

Serves4

large tube pasta – creamy pesto sauce – diced cubes of eggplants – goat cheese

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Ingredients

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1
Prepare the Eggplant
Dice the eggplant into small cubes. Heat olive oil in a skillet over medium heat, add the eggplant, and sauté until golden and tender, about 8-10 minutes. Season with salt and black pepper to taste.
2
Cook Paccheri Pasta
In a large pot, bring salted water to a boil. Add paccheri pasta and cook according to package instructions until al dente. Drain and reserve about 1 cup of the pasta cooking water.
3
Combine Pasta and Sauce
In a large mixing bowl, combine the cooked paccheri, sautéed eggplant, and pesto sauce. Mix well, adding reserved pasta cooking water as needed to achieve a creamy consistency.
4
Serve
Plate the pasta and top with crumbled goat cheese. Garnish with fresh basil leaves. Serve warm.