SERVES 4 persons COOKS in 30 minutes DIFFICULTY not too tricky
INGREDIENTS:
350 gr. Celentani (if you can’t find them, use fusilli or penne)
3 aubergine
1 x 200 gr tin tuna in oil, drained and flaked
200 gr. cherry tomatoes
½ tbsp. salted capers
8 green olives, pitted
1 sprig of fresh basil
4 tbsp. olive oil
1 dried red hot chilli pepper
Salt
DIRECTIONS:
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Dice the aubergine in 1 cm cubes and quarter the tomatoes, then crush the garlic with the palm of your hand.
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Heat 4 tablespoons of olive oil in a large frying pan over a medium heat, then add the crushed garlic and the chili pepper.
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Cook until golden. Discard the garlic and tip in the diced aubergine, then cook over a medium-high heat for 5 minutes, stirring continuously.
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After that, add the tomatoes and continue to cook for 10/15 minutes over a low heat. Stir occasionally.
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When the vegetables come ready, pour in the crumbled tuna, the capers, the sliced olives and the thyme. Salt lightly, if needed.
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Meanwhile, cook the pasta in a large pan of boiling salted water.
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Drain and add to the sauce pan with the vegetable and the tuna, then toss well to combine.
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Sprinkle with the chopped basil leaves and here you are…your Celentani pasta with aubergine and tuna is ready!
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