- Vegetarian
- MEDIUM
- 30 min
Spaghetti with aubergines and Bianconanni
Ingredients for 4 persons
320g of spaghetti
400g aubergines
200g of pulped tomatoes
200g of Bianconanni
a sprig of basil
Frying Oil
½ cup of olive oil
2 tablespoons of coarse salt
3 tablespoons of table salt
a pinch of pepper
A cheese with a compact paste that brings out the flavour.
Method
Wash and dry aubergines and cut them into 1/2-centimeter thick slices. Fry them in hot oil and let them drip on paper towels. Heat olive oil in a pan and let pulped tomatoes thicken for 5 minutes. Combine aubergines, season with salt and pepper and leave it gain flavour for 5 minutes on a medium flame. Cook pasta in salted and boiling water, strain and put spaghetti in a bowl.
Bianconanni
