Penne with aubergine, langoustines and cherry tomatoes
Published on 25 May 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS FOR 4 PEOPLE
400 g penne rigate
2 aubergines
24 prawn tails
20 cherry tomatoes
Salt and pepper
Extra virgin olive oil
Basil
I peel aubergines.
I slice and dice.
I heat a little oil and add aubergines.
I cook over high heat and season with salt and pepper.
I reserve cooked aubergines on a plate.
I shell and devein prawns.
I quickly cook prawns over high heat in oil in the same pan for a couple of minutes and lightly season with salt and pepper.
I dice tomatoes.
I add to prawns, sauté a minute and add torn basil.
I cook pasta and add to sauce with oil.
I let flavours develop a minute and plate.
400 g penne rigate
2 aubergines
24 prawn tails
20 cherry tomatoes
Salt and pepper
Extra virgin olive oil
Basil
I peel aubergines.
I slice and dice.
I heat a little oil and add aubergines.
I cook over high heat and season with salt and pepper.
I reserve cooked aubergines on a plate.
I shell and devein prawns.
I quickly cook prawns over high heat in oil in the same pan for a couple of minutes and lightly season with salt and pepper.
I dice tomatoes.
I add to prawns, sauté a minute and add torn basil.
I cook pasta and add to sauce with oil.
I let flavours develop a minute and plate.
Original source: https://incucinaconlilly.com/2014/05/25/penne-con-melanzane-scampi-e-pomodorini/
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