Paccheri with Eggplant, Mussels, and Buffalo Mozzarella
Category: Pasta
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paccheri | 400g |
| Eggplants | 450g |
| Mussels | 1kg |
| Cherry Tomatoes | 400g |
| Fine Salt | To taste |
| Extra Virgin Olive Oil | 4 tbsp |
| Spring Onion | 1 |
| Garlic | 2 cloves |
| Fresh Parsley | 20g |
| Buffalo Mozzarella | 200g |
| White Wine | 100ml |
Instructions:
-
Prepare the Mussels:
Begin by cleaning the mussels thoroughly. Scrape off the beards and rinse them well under cold running water to remove any impurities. Once cleaned, place them in a large pan with two tablespoons of olive oil and two cloves of garlic, lightly crushed. Cook over medium heat until the mussels begin to open. Once they start opening, add the white wine to the pan and allow it to evaporate. After all the mussels have opened, remove them from the pan and set them aside, but make sure to reserve the cooking liquid in a bowl, as it will add flavor to the pasta later.
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-
Prepare the Eggplants and Tomatoes:
While the mussels are cooking, wash the eggplants and cut off both ends. Dice the eggplants into small cubes. Cut the cherry tomatoes into quarters. Finely chop the spring onion. In the same pan used for the mussels, heat a couple of tablespoons of olive oil and sauté the chopped onion until soft and translucent. Then, add the diced eggplants and cherry tomatoes. Season with salt and let the vegetables cook for about 10 minutes until the eggplants are tender and the tomatoes have softened. -
Cook the Pasta:
While the vegetables are cooking, bring a large pot of salted water to a boil. Add the paccheri and cook according to the package instructions, until al dente. Drain the pasta, but save some of the cooking water to adjust the sauce later. -
Combine the Ingredients:
Add the cooked mussels (half shelled and half in their shells for decoration) to the pan with the eggplant and tomatoes. Pour in the mussel cooking liquid that you set aside earlier. Stir well to combine all the ingredients and create a flavorful sauce. -
Assemble the Dish:
Add the cooked paccheri to the pan with the sauce and toss gently to combine. Cut the buffalo mozzarella into small pieces and add it to the pasta, letting it melt slightly into the dish. Sprinkle the fresh parsley over the top for a burst of color and freshness. -
Serve:
Plate the paccheri with eggplant, mussels, and buffalo mozzarella. Garnish with the mussels still in their shells for an elegant presentation. Serve immediately and enjoy this rich, flavorful pasta dish!
This Paccheri with Eggplant, Mussels, and Buffalo Mozzarella is a delightful, hearty dish that combines the sweetness of eggplants, the briny richness of mussels, and the creamy goodness of mozzarella. Perfect for a special dinner or a festive meal, it offers a unique take on Italian pasta with fresh, high-quality ingredients that will make every bite a memorable experience!
