Ingredients

400 gr Perline® eggplants
500 gr cherry tomatoes
400 gr fusilli pasta
2 garlic cloves
a few basil leaves
grated parmesan, as needed
salt
extra virgin olive oil

MEDITERRANEAN FUSILLI

Serves 4

Preparation

Slice the Perline® lenghtwise without peeling; stirfry in a pan with garlic until golden. Cut cherry tomatoes in halves, add to the Perline® along with basil and cook for a few minutes. Cook pasta al dente and mix it in the pan with Perline®. Sautee at low heat for a few minutes. Sprinkle with grated parmesan cheese and serve warm.