Dry Pasta · First Courses

Spaghetti with Aubergine Cream

Spaghetti with Aubergine Cream are a first course very easy and quick to prepare.

Few and simple ingredients are needed to realise this recipe. Despite of that we will obtain a pasta dish which is rich in flavour and very appetizing.

Spaghetti with Aubergine Cream

Ingredients (for 2 people):

  • 200 g of spaghetti or linguine;
  • 1 aubergine;
  • 1/2 tablespoon of capers;
  • 1 tablespoon of toasted almonds;
  • parsley a.r.;
  • hot pepper a.r.;
  • oil, salt and pepper.

Directions for the Spaghetti with Aubergine Cream

Wash the aubergine, cut the stem part off. Cut the aubergine in small cubes.

Put them into a pan with a glass of water (about 150 ml) and some parsley leaves.

Cover the pan with a lid. Cook the aubergine for about 15 minutes, stirring occasionally.

When this time is over, blend the aubergine with the almonds and the capers. Flavour the cream obtained with salt and pepper. Add two tablespoons of oil and, as needed, some hot pepper. Stir to combine the ingredients.

Bring to boil some salty water and cook the spaghetti. Cook them until al dente (it means a bit less than the cooking time suggested on the package. There should be some resistance when biting them, however they should not feel like there is an uncooked part). Dress the spaghetti with the aubergine cream prepared.

Stir well and serve the Spaghetti with Aubergine Cream when still hot!

Spaghetti with Aubergine Cream

Enjoy your meal!

Spaghetti with Aubergine Cream

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