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Afirst coursewhich comes fromSicilian cuisinewhich exalts in many courseseggplant. There recipeproposes spaghetti as a type of diepastawhich can also be replaced by bibs or a "short" type. An ideal recipe for those who prefer pasta and vegetables.
Portions:4 people
Ingredients
- 350 gr Pasta spaghetti
- 300 gr tomatoes mature
- 2 no Eggplant
- 3 spoons Olive Oil extra virgin
- 1 clove Garlic
- 3 leaves Basil
- 50 gr Pecorino cheese grated
- to taste Salt
- to taste pepper
instructions
- Wash and slice the aubergines and arrange them in layers in a colander. Sprinkle them with salt to remove the water and let them rest for about an hour.
- Wash the tomatoes, dry them and peel them.
- Peel the garlic and cut it into slices and then place it in a saucepan with the oil where it will be browned.
- Add the tomatoes and raise the heat. Season with flavour, stirring occasionally with a wooden spoon.
- Salt, pepper and add the chopped basil.
- Drain the aubergines and cook them in the oven at 180 degrees without adding oil.
- Bring the salted water to the boil. Cook the spaghetti and cook until al dente.
- Drain the spaghetti and add them to the tomato. Mix and let them flavor for about a minute.
- Transfer the pasta to the bowl. Add the aubergines and sprinkle everything with the pecorino. Serve while still hot.
Una scoperta fantastica.
Grazie mille, Lia, per la tua recensione entusiasta! Sono felice che tu abbia fatto una scoperta fantastica con questa ricetta.
Ho condiviso questa ricetta con gli amici e sono rimasti tutti senza parole
Grazie mille per aver condiviso la tua esperienza!
Una ricetta senza pretese ma davvero gustosa
Grazie mille, Elena, per la tua recensione positiva! Sono felice che tu abbia trovato la ricetta senza pretese ma davvero gustosa. A volte sono proprio le ricette semplici a regalarci i sapori più autentici.