Filter
Reset
Sort ByRelevance
Swoopadoop
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
Blogs that might be interesting
-
15 minMain dishtraditional olive oil, Spinach, pancakes, bunch onion, ham strips, Bettine Blanc goat cheese 58, sour cream,pancake pie with spinach -
20 minMain dishoil, chicken breast, onion, pak choi, rich stir-fry rice basmati, salted cashew nut, wok sauce teriyaki,oriental stir-fry rice with bok choy and chicken -
15 minMain dishfresh ravioli 5 formaggio, fresh basil, White bread, Cherry tomatoes, traditional olive oil, ready-to-eat avocado, spinach (washed), salad dressing garlic,spinach salad with pasta and avocado -
25 minMain dishcarrots, fish bouillon tablets, redfish fillet, potato wedges, butter, flour, dijon mustard, creme fraiche,steamed fish with mustard sauce
Nutrition
455Calories
Sodium0% DV1.520mg
Fat25% DV16g
Protein30% DV15g
Carbs21% DV62g
Fiber36% DV9g
Loved it