ORECCHIETTE CON POMODORINI, ARUGOLA E MELANZANE

Besides representing Italy in its colors (green, white and red), this is a quick pasta dish perfect for sunny Summer days.

Ingredients:

2 cloves of garlic 

Olive oil

2 8oz cans of cherry tomatoes

Arugula salad

One large eggplant

Salt

Grated Parmiggiano cheese

Start by frying the eggplant as in the "melanzane a funghetto" (previously shared) and put aside.

In a large skillet, sautée the garlic in olive oil, add the tomatoes ( discard the juice of the tomatoes, or the sauce will be too watery) and salt and cook on medium heat for about ten minutes or so, until the tomatoes start breaking up. Add the eggplants and cook for about five more minutes. 

Cook the pasta according to package directions, drain and add to sauce with fresh arugula. Stir well, sprinkle with cheese and serve right away.