In summer, in Southern Italy, the eggplants are the queens of the table. Dress us your homemade pasta with this unique sauce.
Photos by G. Giustolisi
In summer, in Southern Italy, the eggplants are the queens of the table. There is no region of South Italy that does not have an adequate number of recipes to enjoy this delicious vegetable (from the ancient, considered poisonous). In the regions of Southern Italy, kissed by the sun almost all year round, there are various kinds of eggplant that reach, once mature, the markets of the North of the country. “Parmigiana”, “Pasta alla Norma”, fried or stuffed eggplant, there are many delicious ways to cook them.
This recipe is really quite simple. Its uniqueness and being so delicious is derive from the quality of the ingredients. The eggplants, are best when they come from your own garden. Even pasta is crucial. You can choose long or short pasta according to your taste, but the important thing is that it is made with durum wheat flour and is rough enough to hold the sauce.
- 320 g (11 oz) pasta
- 2 purple eggplant (or 1 large eggplant)
- 1 tablespoon capers
- 1 tablespoon toasted hazelnuts
- a sprig of parsley
- 6 tablespoon Extra virgin olive oil
- salt and white pepper to taste
- Wash and slice the eggplant and steam for 15-20 minutes.
- Puree the eggplant with nuts, capers, parsley. Season the sauce with olive oil, a pinch of salt and white pepper.
- Cook the pasta “al dente”, in salted boiling water, and seasoned with a sauce of eggplant (to which you add 2-3 tablespoons of cooking water).