Maccheroncini with eggplant, tomatoes and capers

550 Views
 
Livello MASTERY
30 min
551 Views
 
Livello MASTERY
4 Persone
30 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Maccheroncini

2 eggplants

7 oz cherry tomatoes

1 onion

4.5 tbsp extra virgin olive oil

3.5 tbsp capers

1 chili

Basil leaves

 

 

Preparation

Peel and dice the onion.

Cut the eggplant into sticks and the tomatoes into quarters.

Heat a pan with a little of extra virgin olive oil and sauté first the onion, then add the eggplant.

Add the cherry tomatoes, the chili and the capers.

Boil the Maccheroncini and drain when al dente. Toss with the sauce and serve with basil leaves.

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