Scamorza and Aubergine Pasta

This is a recipe from Campagna, Italy. It is a vegetarian pasta dish.

The smoked cheese melts in the pasta dish and together with the starchy pasta water builds a creamy sauce. But it starts with a huge cheese pull while the Scamorza melts.

Scamorza is a Filata cheese. That means the cheese curds are getting cooked at 80 C and then the cheese is formed. It is comparable to Mozzarella. The Scamorza is smoked later.

The combination with dried tomatoes and fried aubergines goes very well together.

Recipe for 2:

240 g Rigatoni

90 g Scamorza

1 Aubergine, 2 garlic cloves

8 sundried tomatoes in oil

3 tbsp olive oil

1 tsp sugar, salt, pepper

Basil and parsley

First step: let the aubergine tear up. Cut it in slices and sprinkle salt on top. Let them sit for 15 min. Pat them dry and cut in 1 cm short strips.

Heat up the oil and start frying them until golden brown.

Start the pasta.

Add garlic and tomatoes to the pan and season. When it is too dry, add the first bit of pasta water.

Cut the scamorza in small cubes. Chop the herbs. Drain the pasta and keep 100 ml pasta water. Toss the pasta in the pan and add the cheese. Now add a bit of pasta water and then more to melt the cheese and make a creamy sauce. Get the herbs in.