Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 300 g pasta, preferably small shapes
- 0.5 ½ aubergine (s)
- 3 tomato (s), dried, pickled in oil
- 1 hot pepper
- 3 cloves garlic
- 100 g sheep cheese
- 4 cherry tomato (s)
- 4 tablespoon olive oil
- 1 sprig rosemary
- salt and pepper
- Parsley smooth
Print Recipe
Pin Recipe Instructions
- Wash the aubergine, cut into slices, season with salt, leave to rest. Cook the noodles in plenty of salted water until they are firm to the bite.
- Dice the peppers, garlic, fresh and dried tomatoes.
- Dice the aubergine slices and fry in a little olive oil. Put aside.
- Gently stew the garlic, dried tomatoes, rosemary needles and peppers in plenty of olive oil,
- Wash the parsley, spin dry, cut into small pieces.
- Mix the cooked pasta with the fried aubergine cubes, the oil, garlic and pepperoni mixture, the fresh tomato cubes, the parsley and the crumbled sheep`s cheese.
- Salt carefully and serve with freshly ground pepper.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below