320g paccheri pasta
200g Demetra Red Pesto
n.1 fried aubergine
30g Demetra pitted Cultivar Leccino olives
q.s. Wiberg basil
q.s. garlic, extra virgin olive oil, salt and pepper
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.