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Pasta alla catania
A tasty Italian recipe. The main course contains the following ingredients: aubergines (in thin slices), olive oil, spaghetti, tomato cubes (400 g), basil (coarsely torn) and Pecorino Romano (cheese) (coarsely grated).
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Ingredients
Directions
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Sprinkle the aubergines well with salt and put them in a colander for at least 30 minutes to drain. Dab the slices dry with kitchen paper.
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Heat the oil in a large frying pan. Fry the aubergine 8-10 min. Meanwhile, cook the spaghetti al dente according to the instructions on the package. Spoon the tomatoes into the aubergine and let the stew on the pan simmer for another 5 minutes. Season the sauce with salt and pepper. Divide the basil over the pasta and serve with the Pecorino Romano.
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Nutrition
455Calories
Sodium0% DV1.520mg
Fat25% DV16g
Protein30% DV15g
Carbs21% DV62g
Fiber36% DV9g
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