– maccheroni Fresh Pasta: 1 kg of whole wheat flour, 8 egg yolks, 20 gr. salt, water as needed
– fresh tomato sauce
– peeled, toasted and chopped almonds
– grated baked ricotta
– mozzarella cut into cubes
– basil pesto sauce
– eggplant cut into cubes and fried

After you have prepared the maccheroni, cook the fresh tomato sauce. When the tomato sauce is cooked, add the pesto and eggplant cubes (already fried).
Pour the sauce into a pan and add the mozzarella. Mix well and add the pasta. Stir for a few minutes and put on the plate.
Complete the dish with the toasted almonds and the grated ricotta on top.

Buon Appetito from La Parmigiana