Drive away with green broad beans and ricotta
-3 recipes
Pasta with eggplant and tomato in my own way
ingredients
servings
2
Aubergine
1 unit
Wholewheat pasta
140 oz
Canned tomato sauce, without salt
400 oz
Salt
2 pinches
Anchovies
3 unit
Pepper
1 pinch
Extra virgin olive oil
1 spoon
first courses from Italy
Pasta with eggplant and tomato in my own way
Pasta with eggplant and tomato in my own way
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Eggplant and tomato a perfect combination
preparation
step 1
Wash and cut the aubergines into 1cm cubes and put them in a pan with a tablespoon of olive oil over high heat, stirring for 5 minutes.
step 2
When you hear sprout add the tomato and salt puree, stir and close with the lid. Cook over low heat for 25/30 minutes.
step 3
Meanwhile boil the water and cook the pasta according to the directions.
step 4
At 10 minutes from the end of the aubergines cooking, add the chopped anchovies (just cut them with a knife) and mix well.
step 5
When cooked, add the pasta to the sauce, season with salt and pepper and serve. Enjoy your meal!
