Pasta with sauce with olives
356 recipes
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
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first course made with genuine and cheap ingredients: these are the Fusilli pasta with aubergines and olives!
preparation
step 1
Peel the parsley, wash it, dry it and chop it.
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.
step 3
Add salt and pepper, sauté for two minutes and add the tomato pulp. Continue cooking for about 10 minutes.
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!
