Campanelle with Eggplant, Fontina & Cherry Tomatoes | Food-and-cooking

Campanelle is the technical Italian term for the pasta shape Sfoglini colloquially calls “trumpets.” The bell-shaped pasta is perfect for use in casseroles, but it works well in dishes that have small vegetables or pieces of meat. Try using trumpets in pasta primavera with chopped asparagus, spring peas and strips of bell pepper.

The funnel-like shape nestles tomatoes and diced eggplant in a Sicilian-inspired recipe from Cafe Capriccio chef and owner, Franco Rua. This recipe comes together in mere minutes. Heat up the pasta water just before cooking the eggplant, which will become jammy and soft, coating the ruffles of