Ingredients:
1. 6 tbsp. olive oil
2. ½ tsp. dried chili flakes
3. 2 garlic cloves, finely chopped
4. 1 cup (about 100g) 2-inch long thin strips of eggplant (aubergine)
5. 800g plum tomatoes, skinned and chopped roughly
6. ¼ cup tomato paste
7. ¼ tbsp. cream
8. salt to taste
9. 350g orechette pasta, cooked al dente and drained
To Serve:
¼ cup fresh basil leavesSome freshly grated parmesan cheese.
Method:
1 . Heat oil and put chili flakes, garlic and eggplant in it. Stir well and cook for 3-4 minutes.
2 . Add the chopped tomatoes and the tomato paste and stir well.
3 . Cook till you get a desired consistency for the sauce.
4 . Add cream and salt and stir.
5 . Stir in the cooked pasta in the sauce.
6 . Serve hot topped with fresh basil and grated Parmesan cheese.
1. 6 tbsp. olive oil
2. ½ tsp. dried chili flakes
3. 2 garlic cloves, finely chopped
4. 1 cup (about 100g) 2-inch long thin strips of eggplant (aubergine)
5. 800g plum tomatoes, skinned and chopped roughly
6. ¼ cup tomato paste
7. ¼ tbsp. cream
8. salt to taste
9. 350g orechette pasta, cooked al dente and drained
To Serve:
¼ cup fresh basil leavesSome freshly grated parmesan cheese.
Method:
1 . Heat oil and put chili flakes, garlic and eggplant in it. Stir well and cook for 3-4 minutes.
2 . Add the chopped tomatoes and the tomato paste and stir well.
3 . Cook till you get a desired consistency for the sauce.
4 . Add cream and salt and stir.
5 . Stir in the cooked pasta in the sauce.
6 . Serve hot topped with fresh basil and grated Parmesan cheese.
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