
Pasta with sauce with olives
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
A first course made with genuine and cheap ingredients: these are the Fusilli pasta with aubergines and olives!
Peel the parsley, wash it, dry it and chop it.
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.
Add salt and pepper, sauté for two minutes and add the tomato pulp. Continue cooking for about 10 minutes.
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!