Penne rigate with shrimps and aubergines

Method

1. Cut the aubergines into thin sticks.
2. Clean the shrimps and cut them in half lengthwise, removing the black wire.
3. Heat 2 tbsp. of olive oil in a non-stick pan with the crushed cloves of garlic.
4. Add the aubergines and cook over a medium heat. Do not overcook. The aubergines have to remain thick.
5. Add the shrimps, sauté together for few seconds, season to taste with salt and pepper, then set aside.
6. Cook the Penne rigate in plenty of boiling water.
7. Drain the pasta al dente and toss in the pan with the sauce.
8. Sprinkle with basil or fresh oregano leaves, torn into pieces by hand.
9. Drizzle with a little of extra virgin olive oil and serve.

Chef's tip

In order for the aubergines to cook well, we recommend sprinkling the raw sticks with salt and allowing to rest this way for a few minutes. This allows the aubergines to loose some of their water content and, thus, their bitterness. Rinse the sticks before frying them.

Serving suggestion

Goes well with fish and vegetable based dishes.

Wine selection

Pinot grigio, Sauvignon blanc, Chardonnay or Verdicchio.

Family tip

We recommend using 1 litre of water for every 100 g of pasta.

Dish history

Penne rigate with shrimps and aubergines is a very easy, yet incredibly yummy recipe, the ideal dish if you want to bring dry land and sea together. In fact, the delicate shrimps perfectly match the lightly bitter aubergine. For the best result possible make sure you serve this course in summer, when aubergines are in season, and choose high quality, sustainably produced shrimps.