INGREDIENTS for 4 people:

  • 350 g of De Angelis Gluten Free Tagliatelle
  • 1 Onion
  • 1 Eggplant
  • 200 ml of tomato puree
  • Basil to taste
  • Extra virgin olive oil to taste
  • Salt & Pepper

PROCEDURE

Take the eggplant, slice it into cubes, sprinkle it with coarse salt and wrap it with paper towels under a weight so it absorbs excess water. Once the 30 minutes is up, rinse the eggplant and sauté it in a skillet with a drizzle of oil for about 5 minutes (until you see it start to brown nicely).

For the sauté brown the finely chopped onion in a pan with a drizzle of oil, once golden brown add the tomato puree and a pinch of salt and pepper. Cook over high heat for about 15 minutes and then lower the heat.

At the same time boil a pot of water, add salt and, once it comes to a boil, add the tagliatelle (for cooking times base on those written on the package). When the tagliatelle are “al dente”(not too cooked), drain them and put them to cream for a couple of minutes with the tomato puree, adding the eggplant we had kept aside. For the serving we suggest putting a few basil leaves that, besides giving a little color, adds a divine aroma to the dish.

Try it to believe!