ingredients x4: - 320 g linguine
- an eggplant purple
- 4 fresh tomatoes type Piccadilly
- salt, pepper, extra virgin ' olive
So, starting from eggplant ... after washing proceed cutting it into slices about an inch, the toast will be covered by a handful of salt and put on a plate for at least an hour.
In the meantime, we washed our Piccadilly beautiful ripe tomatoes, perfect for cooking sauces faster because the skin is light and not very consistent, is mixed with pulp and does not need to be passed. Important ... the Piccadilly is available all year round!
After being slightly burned, just take a suitable container and blend with the mixer, add some 'salt and a plo' of extra virgin raw resulting in a fresh salsa and fat-free does not apply.
Now just take our eggplant slices, drain them from the vegetation that has been released thanks to the salt wash, squeeze and place on a hot plate to grill them.
At this point, cut into strips and set aside.
In a nonstick pan, it will skip a few together with a little oil and add our sauce by blending the two ingredients just long enough to thicken it.
In the meantime we will put the water to boil and when boiling, we poured our making them cook linguine until al dente.
Drain the pasta, we'll jump into the tomato sauce and eggplant which will add a little 'pepper and remaining eggplant.
be dressed with a drizzle of good extra virgin olive oil and a bit 'of cheese.
0 comments:
Post a Comment