30 min
4 People
30 min
INGREDIENTS for 4 people

11.5 oz  of Chickpea Casarecce

2 eggplants

2 zucchini

1 yellow bell pepper

1 shallot

7 oz of peeled tomatoes

Grated Parmigiano Reggiano cheese to taste

Unsalted toasted pistachio nuts to taste

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste


Trim the eggplants and make a few cuts on the skin. Put some garlic cloves into the cuts and wrap the eggplants in aluminum foil. Cook in a pre-heated oven at 160°C/320°F for at least 30 minutes or anyway until they are soft to the touch.


Cook also the yellow bell pepper in the oven for the same time.


Allow them to cool down when ready. Remove the seeds and white ribs, then cut the pepper into strips. Put aside. Cut the eggplants into two and scoop out the flesh. Put it in a bowl and marinate with extra virgin olive oil, salt and pepper.


Meanwhile, shop the shallot and brown it in a pan with a dribble of oil. Add the peeled tomatoes and cook for 10 minute. Season with salt and pepper.


In a large pot, bring the water to boil adding 1 tsp salt per liter.


With a potato peeler, peel the zucchini and boil the peels for 1 minute. Remove and set aside.


Cook the Casarecce pasta for 7 minutes. Strain the pasta into a pan with the eggplant sauce and mix well until creamy. Add some cooking water, if necessary.


Arrange the pasta on a dish, add the tomato sauce, toasted pistachio nuts, the strips of yellow pepper and the zucchini peels.



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