Eggplant and basil pasta
This pasta is a summer dish, very easy to prepare but delicious!
Difficulty:
Low
Preparation time:
10 minutes
Cooking time:
25 minutes
Cost:
Low
Ingredients for four people
- 300 grams of pasta (I used penne)
- 350 grams of eggplant (about 1)
- 15 basil leaves
- 2 tbsp of olive oil
- 1 tsp of salt
- ½ tsp of black pepper
Preparation
First of all, start by dicing the eggplant and chopping the basil leaves. Sauté in a pan with olive oil, salt, and pepper.
Meanwhile, cook the pasta, leaving it “al dente”. Add the pasta to the pan.
Let cook for a few minutes and serve.
Eggplant and basil pasta can be stored in the fridge for two days.
