For pasta: 2 cups breadcrumbs 2 cups grated Parmigiano Reggiano 2 ½ ounces Prosciutto di Parma ¼ cup flour 4 eggs For sauce: 3 bunches arugula 1 medium eggplant ¼ pound cherry tomatoes ½ cup almonds 3 ounces shaved Parmigiano Reggiano 2 ½ tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil 1 clove garlic
Finely mince the prosciutto to prevent it from sticking in the holes of the tool used for the passatelli. Add the minced prosciutto to the other ingredients for the passatelli, mixing well to combine all ingredients evenly.
Divide into several pieces, wrap in plastic wrap and allow to rest in the refrigerator for about an hour. Clean, peel and cut the eggplant into cubes. Clean and cut the tomatoes, removing seeds. Heat 1 tablespoon of oil in a pan over medium heat.
Add the cubed eggplant and sauté until tender. Add the tomatoes and cook for 5 minutes. Rinse the arugula, remove skin from almonds and place in a blender with the Parmigiano, peeled garlic and the rest of the oil.
Blend until creamy. Bring a pot of salted water to a boil. After it has rested, press the dough through a ricer using the disk with the largest holes to form pasta about as long as a finger.
Drop directly into boiling water. Boil the passatelli for 4 minutes, until they float to the top. Toss with vegetables and sauce, mixing well, before serving.