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Calamarata with aubergines, cow’s milk ricotta and oregano leaves

Method

Heat the oil in a pan and flavour with the laurel and the unpeeled clove of garlic, add the sliced aubergines and brown lightly. Cook the pasta in plenty of salted water, drain and cream with the sauce, removing the clove of garlic and seasoning to taste. Arrange on a plate, adding little peaks of ricotta with oregano leaves and drizzle with extra virgin olive oil.

Ingredients for 4 people
400 gr Calamarata
150 gr gaubergines
1 clove garlic
5 fresh oregano leaves
200 gr cow’s milk ricotta
salt
pepper
1 laurel leaf

Pasta Zara Magie

877 Calamarata

877 Calamarata877 Calamarata confezione
Average nutritional values for 100gr pasta
Energy 355 Kcal - 1505 Kj Fats 1,2 g
Proteins 12,5 g Saturated, mono unsaturated, poly unsaturated fats 0,4 g
Carbohydrates 72,0 g Sugars 2,8 g
Alimentary fibres 3,0 g Sodium 0,002 g