Elbow with eggplant sauce


30 min


4 people




  • 400 g Ojao gluten free elbow
  • 100 g tomatoes
  • 8 basil leaves
  • 50 g mozzarella
  • 50 g parmigiano Reggiano cheese
  • 1 eggplant
  • 4 tablespoons of olive oil
  • Pinch of salt and pepper


  • Place eggplants skin side down on a roasting tray, sprinkle with salt and oil and bake in the oven until soft.
  • When ready remove the pulp and discard skins.
  • Blend the pulp and season to taste.
  • In a large bowl, add the fresh tomatoes, basil and mozzarella, add salt and pepper to taste and combine with 2 tablespoons of oil. 
  • Add the pasta in boiling salted water (1l of water and 10g of salt per 100g of pasta), cook for 8-10 minutes.
  • Drain the pasta and toss with tomatoes, basil and mozzarella.
  • Add the eggplant sauce and stir to combine.
  • Serve with grated Parmigiano Reggiano and a drizzle of olive oil.