Eggplant and walnuts combine to create an original yet delicious partnership, highlighting the most classic of pasta, Spaghetti.
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INGREDIENTS |
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Spaghetti Barilla |
350 |
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g |
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Salt |
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to taste |
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Extra virgin olive oil |
3 |
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tablespoons |
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Pepper |
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to taste |
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Garlic |
1 |
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clove |
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Rosemary |
2 |
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g |
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Sage |
2 |
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g |
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Walnuts |
10 |
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Eggplant |
150 |
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g |
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Fresh cherry tomatoes |
100 |
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g |
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PREPARATION |
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| 1. |
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Dice the eggplant, cover with salt and arrange in a colander for a few minutes to allow it to purge. |
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| 2. |
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Gently brown the garlic for a few minutes in a wide, deep pan; add the eggplant, then cook for about five minutes. Add the cherry tomatoes cut in half, finely chopped sage and rosemary, the walnut kernels and cook for five minutes; add salt to taste. |
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Cook the Spaghetti Barilla in plenty of salted water, drain when "al dente", then sauté in the pan with the sauce for a few minutes. |
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CHEF'S NOTE |
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For a more subtle dish, use marjoram instead of the rosemary and sage. |
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This dish is best complemented by a young, slightly tannic red with spicy aromas, such as a Cabernet Franc friulano or a Rosso piceno marchigiano. |
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