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SPAGHETTI, WITH AUBERGINES AND CHERRY TOMATOES
Spaghetti with aubergines and cherry tomatoes

Ingredients for 4 people

320 g of spaghetti
1 round aubergine
10 cherry tomatoes
1 white onion
1 clove of garlic
basil as needed
extra virgin olive oil as needed
pepper
salt
Difficulty
Time

20 minutes

Cost
  1. Peel the aubergine and cut into cubes
  2. Cut the eggplant skins into jullienne and fry them in olive oil
  3. Keep them on warm absorbent paper
  4. Put the vegetable cubes in a pan with the onion rings
  5. Add the oil with a grated pepper and salt and brown everything
  6. Meanwhile in another pan briefly sauté the tomatoes cut in half with the clove of garlic in a crushed shirt, a grated pepper and a pinch of salt
  7. Add them to the aubergines
  8. Boil the spaghetti in salted water
  9. Drain al dente and stir in the pasta by adding a ladle of cooking water in the pan along with the vegetables
  10. Chop the basil leaves and flavor briefly
  11. Serve everything garnishing your plate with the fried peels.
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