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Recipe Country style pasta of of 21-08-2014 [Updated on 02-09-2014]
On one of my weekends in Cilento, during a lunch in a farmhouse, they brought me pasta called alla paesana, a condiment made with aubergines, tomatoes, olives and capers. Once back home I reproduced the recipe using the Tuscan lilies as a type of pasta, a gift from Laura, a friend who follows the blog, a mouth-watering first course, long live the country-style pasta. Today the last sand castles decorated with the thousands of shells scattered all over the beach, the last readings lying in the sun, the last negotiations for the purchase of souvenirs, the last swim in the waters of Mahdia, the last beer in mid-morning, essentially the last day of holiday, so I greet you and leave you to the recipe, we will read tomorrow with more calm, a kiss; *
How to make country-style pasta
Check the aubergines and cut them into very small pieces. Cut the tomato to the same size
Finely chop the onion and sauté it in a large pan with the oil
Now add the pieces of aubergine and tomato. Brown in a pan, then cover with a lid and cook for about ten minutes
Now add the pitted green and black olives, the desalted capers, the chilli pepper, the basil and season with salt.
Cook the pasta in plenty of salted water then drain it, and toss it in the pan with the sauce
Serve the country-style pasta on plates garnished with fresh basil.