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Paccheri with red pesto, aubergines, squids and black olives

Paccheri with red pesto, aubergines, squids and black olives

Name: Paccheri with red pesto, aubergines, squids and black olives
Yield: 4 portions
Ingredients: 320g paccheri pasta; 200g Red Pesto; 1 fried aubergine; 150g squids; 30g Pitted Leccino Olives; q.s. Basil, Freeze-Dried; q.s. garlic; q.s. extra virgin olive oil; q.s. salt; q.s. pepper

Ingredients for 4 portions

320g paccheri pasta
200g Red Pesto
1 fried aubergine
150g squids
30g Pitted Leccino Olives
q.s. Basil, Freeze-Dried
q.s. garlic
q.s. extra virgin olive oil
q.s. salt
q.s. pepper

Method

First, cook the paccheri pasta in plenty of salted water.
Separately clean the squids, cut into desired shape and fry them in a pan with oil and a clove of garlic.
Add the fried aubergine, olives and paccheri just drained.
Place the lightly warmed red pesto on a hot plate and lay down the sauteed pasta.
Garnish to taste and serve.