Farfalle with white eggplant sauce
- ⅝ lb farfalle (bow tie) pasta
- ⅝ lb eggplant
- 2 tablespoons extra virgin olive oil
- 1 small bunch basil
- salt and pepper
- frying oil
Bring a saucepan of well-salted water to a boil. Cut the eggplant flesh into large pieces.
Boil in the salted water until softened, about 10 minutes. Drain and transfer the eggplant to a blender. Add the basil leaves and a pinch of salt and pepper. Blend until you have a smooth, thick sauce. Season to taste with salt and pepper and keep warm over medium heat.
Bring a large pot of well salted water to a boil. Cook the pasta until al dente, drain, and add to the sauce. Add the extra-virgin olive oil and cook briefly, stirring. Transfer to pasta dishes and serve. (If you like, try garnishing with thinly sliced eggplant skin briefly fried in oil.)