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Fusilli with eggplant and olives

ingredients

servings

4

Semolina pasta

320 oz

Garlic

1 wedge

Shallots

1 unit

Extra virgin olive oil

to taste

Aubergine

1 unit

Pitted green olives

100 oz

Tomato pulp

200 oz

Salt

to taste

Pepper

to taste

Parsley

1 sprig

Grated Parmesan cheese

1 spoon

first courses from Italy - Puglia

Fusilli with eggplant and olives

Fusilli with eggplant and olives

vegetarian with gluten with lactose

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fusilli with eggplant and olives

A first course made with genuine and cheap ingredients: these are the Fusilli pasta with aubergines and olives!

Fusilli with eggplant and olives step 1

step 1

Peel the parsley, wash it, dry it and chop it.

Fusilli with eggplant and olives step 2

step 2

Wash and peel the eggplant, cut it into slices and brown it in a pan with the hot oil and peeled garlic, then add the green olives and the chopped shallots.

Fusilli with eggplant and olives step 3

step 3

Add salt and pepper, sauté for two minutes and add the tomato pulp. Continue cooking for about 10 minutes.

Fusilli with eggplant and olives step 4

step 4

Meanwhile cook the pasta in plenty of salted water, drain it al dente, season with the sauce and serve in serving dishes with chopped fresh parsley and grated cheese!

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