This fragrant, healthy and very rapid recipe is the best reward after a long work day.
160 gr kamut tagliatelle (serving 2)
1 big eggplant, diced
10 cherry tomatoes
fresh basil
parmesan
salt
evo oil
Chop the cherry tomatoes and dice the eggplants.
Cook the pasta in hot, salted boiling water whilst in a hot skillet put the eggplant dice and cook until brown and crispy (around 10/15 min).
Strain the pasta very al dente and toss in the skillet with the eggplant and the cherry tomatoes and 2 Tbs parmesan, evo oil and some pasta cooking water, if needed.
Garnish with some fresh basil.
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