Ingredients
Scale
- 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
Instructions
- 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).
- Category: Main
- Cuisine: Italian