Ingredients for 4 people
- 12 oz PGI Gragnano Vermicelloni
- 7 oz Squid
- 2 Aubergines
- 3.5 oz Cherry tomatoes
- to taste Parsley
- to taste EVO oil
- to taste Salt
- Clean the squid and cut them into strips of about 3-4 mm. Clean the aubergines, remove the skin, cut them into strips and sprinkle them with salt. Let them rest for a while, then wash them, dry them and, finally, fry them in boiling oil.
- In a pan, brown the garlic with the oil, add the parsley and the squid and cook, adding a few ladles of pasta water. After about 5 minutes, incorporate the fried aubergines, mixing everything.
- Boil the PGI Gragnano Vermicelloni in abundant salted water, drain them al dente and add them to the squid and aubergine sauce. Serve and enjoy! Buon Appetito!