Chitarrine with aubergines
and cherry tomatoes ragout
Ingredients} – 4 Persons
250 gr Chitarrine "La Pasta di Aldo"
2 big violet aubergines
4 spoons of extra virgin olive oil
1 unpeeled clove of garlic, 1 red chilli pepper
10 ripen cherry tomatoes
1 anchovy on oil
4 leaves of basil, salt at taste
Execution} – Prep Time 20 minutes
In a nonstick pan, fry lightly in oil the garlic, the red chilli pepper and the anchovy.
Add the peeled aubergines (sliced into little cubes), the minced cherry tomatoes
(without seeds), the chopped leaves of basil, the salt, and then complete the cooking
on a high heat for about 10 minutes. Boil the chitarrine, strain them and pan-fry them
with the aubergines ragout. Serve on the table.
La Pasta di Aldo di Maria Alzapiedi via Castelletta, 41 - 62015 Monte San Giusto - MC
Tel.e Fax 0733 837120 E-mail: [email protected] P.IVA 01420610436 Cod. Fisc. LZPMRA67A70L501D
www.lapastadialdo.it