Farfalle with white eggplant sauce

27 min
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

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.)

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