Spaghetti with eggplant and walnut sauce
Instructions
Peel and cut Eggplant into cubes small.
In a pan heat the olive oil with the garlic cloves, schiacciali join the diced Eggplant and simmer for 5-10 minutes.
Cook pasta in boiling salted water until al dente, drain and pour into the pan with the eggplant.
Join the Walnut Sauce, parmesan and chopped Basil.
If necessary, add salt and pepper, stir and serve immediately very hot spaghetti.
Ingredients and dosing for 4 persons
- 280 g of type pasta spaghetti
- 100 g of walnut sauce ready
- 3 tablespoons of olive oil
- 2 tablespoons of grated parmesan cheese
- 2 cloves of garlic
- 1 small eggplant
- 8 leaves basil
- Salt
- Pepper