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Short pasta with tomato sauce, eggplant, olives and fresh basil

ingredients

servings

2

Iodized salt

to taste

Basil

4 leafs

Extra virgin olive oil

2 spoons

Pitted black olives

15 unit

Onions

1 half

Aubergine

1 unit

Peeled tomatoes, canned

400 grams

Penne rigate, pasta

160 grams

first courses from Italy

Short pasta with tomato sauce, eggplant, olives and fresh basil

Short pasta with tomato sauce, eggplant, olives and fresh basil

vegan with gluten high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Short pasta with tomato sauce, eggplant, olives and fresh basil

A simple, fast and nutritious dish

Short pasta with tomato sauce, eggplant, olives and fresh basil step 1

step 1

First wash the eggplant and cut it into cubes

Short pasta with tomato sauce, eggplant, olives and fresh basil step 2

step 2

Cut the onion finely and make it golden in the oil

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Short pasta with tomato sauce, eggplant, olives and fresh basil step 3

step 3

Then add the aubergine, a ladle or two of pasta cooking water (or vegetable stock if you prefer), salt, put the lid and cook for about 15 minutes

Short pasta with tomato sauce, eggplant, olives and fresh basil step 4

step 4

Once the eggplant is cooked, add the peeled, crush a little, adjust salt and restrict the sauce for a few minutes

Short pasta with tomato sauce, eggplant, olives and fresh basil step 5

step 5

Add the black olives and fresh basil only in the last 2-3 minutes of cooking, then add the pasta you have cooked in the meantime and jump for a few minutes

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