Sicilian gratin pasta
Baked macaroni au gratin is one of those dishes that drive me crazy, because they contain some of my favorite ingredients: pasta, vegetables and chorizo, so if you want to make me happy it's very easy.
Sicily, with its colors and flavors, always offers a thousand ideas in the kitchen for the preparation of tasty and delicious dishes, especially when it comes to pasta.
I like it best with macaroni or penne (feathers), because they go better with tomato and aubergine-based sauce. And it is that, although it seems the same to us, an Italian clearly differentiates them. Macaroni do not have ends (they are straight on the ends), while penne have the ends cut diagonally, (but of course you can use your favorite pasta).
The personal touch? I've added a bit of chorizo because I love macaroni like that.
Ingredients
- 400g macaroni or penne
- 300g cherry tomatoes
- 1 onion
- 1 aubergine cut into squares
- 1 bouquet of fresh basil
- 2 home-style chorizos for cooking
- Salt and pepper
- 100 g grated mozzarella cheese
- 50 g of grated pecorino cheese
Preparation
- In a tall saucepan Efficient Plus of 24 cm we put to boil abundant water. When it has boiled, add the pasta and let it cook for the time indicated by the manufacturer.
- meanwhile in a low pan Efficient Plus of 24 cm, we put to heat the oil.
- Chop the garlic and onions and add. Sauté over low heat until the onion is soft. Then add the aubergine and cook over high heat for a couple of minutes. Then add the chopped cherry tomatoes and half of the fresh basil and cook over medium-high heat until the tomatoes have formed a thick sauce.
- Then add the cooked pasta and give a few turns. Add the rest of the finely chopped fresh basil and adjust the salt.
- Cover with the grated cheese and bake in the oven until the cheese has melted.
Photographs and recipe by Loleta .
