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Penne rigate with compote of tomato, aubergine and cockles

Iodine, which contain cockles, is a mineral essential to maintain active metabolism and feel good. It is also a factor in the diet of pregnant women and children since it contributes to the development of individuals, and therefore the intelligence.

  • Medium

  • 45 minutes

  • 2 tins of CUCA cockles
  • 240 gr of penne rigate pasta
  • 2 aubergines
  • Water, oil and salt
  • 600 gr tomato sauce

For the tomato sauce:

  • 150 gr olive oil
  • 150 gr onion
  • 2 cloves of garlic
  • 100 gr carrot
  • 1 kg peeled tomatoes
  • Oregano
  • Basil leaves
  • 200 gr tomato concasse
  • Chopped parsley
  • Salt
  • Sugar

Peel 1 aubergine and cut it in 1 cm thick slices. Salt it so that it will drain its water. Cut into sticks, fry in olive oil and set aside.

Cook the pasta in plenty of boiling water for about 12 minutes.

To make the tomato sauce, brown the onion and garlic in oil. Add the carrot, tomato and boil for 5 minutes. Put it through the blender and strain. Season with salt and sugar.

Add the drained cockles, bring to a boil and then add the aubergine sticks, chopped basil and tomato concasse.

Cut the other aubergine in thin slices. Sauté shortly in a pan to give it a bit of colour. Set aside and let it cool.

To serve place a slice of aubergine on the countertop. In the centre place the penne rigate with cockles and roll it up in the shape of a cannelon.

Place in a preheated oven at 160 ºC for 5 minutes or in the microwave around 40 seconds.

Used Product
Berberechos al natural