Gluten-free penne rigate with aubergines, diced pepper and anchovies
Do you want a light and tasty dish that brings a touch of sunshine to your plate? Try these delicious gluten-free Penne Rigate with aubergines, diced pepper and anchovies! This recipe is a culinary journey into the Mediterranean tradition, perfect for those looking for authentic flavors without giving up lightness. Get ready to enjoy a combination of fresh and colorful ingredients, which will transform your dinner into an unforgettable experience.
PastaYourWay Recipe by Margherita
Ingredients
for four people
320 gr. of gluten-free Penne Rigate
500 gr. of aubergines;
1 red pepper
1 sweet onion;
1 clove of garlic;
3 anchovy fillets;
2 tablespoons of mascarpone;
Basil,
extra virgin olive oil and salt to taste
Preparation
We clean the vegetables by dicing the aubergines, which we add with salt until the vegetation water is drained. We finely slice the onion and brown it in the pan, adding the diced pepper and the garlic clove. At the end of cooking we add the anchovy fillets. In another pan, brown the aubergines until they are soft. We combine the vegetables in a single pan (eliminating the garlic). In the meantime, cook the penne for the indicated time. Once cooked, drain it, add it to the vegetables, add the mascarpone and sauté with two tablespoons of the cooking water that we have kept to give it all a creaminess. Serve, adding flakes of parmesan to taste.Share
