Farfalle with white eggplant sauce

979 Views
 
MASTERY Level
27 min
980 Views
 
MASTERY Level
0 People
27 min
INGREDIENTS for 0 people
  • ⅝ lb farfalle (bow tie) pasta
  • ⅝ lb eggplant
  • 2 tablespoons extra virgin olive oil
  • 1 small bunch basil
  • salt and pepper
  • frying oil
Preparation

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.)

First courses
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more