4 Servings
Preparation: 15 minutes
Cooking: 12 minutes
INGREDIENT
10 1/2 oz. (300 g) farfalle (bowties) or fusilli
1 1/2 lb. (700 g) eggplant
2 tbsp. (30 ml) extravirgin olive oil
oil for frying (optional)
1 bunch basil
salt and pepper
HOW TO COOK FARFALLE WITH WHITE EGGPLANT SAUCE
Bring a saucepan of well-salted water to a boil.
Cut the eggplant flesh into large pieces.
Boil in the salted water until softened, about 10 minutes.
Drain and transfer the eggplant to a blender.
Add the basil leaves and a pinch of salt and pepper.
Blend until you have a smooth, thick sauce.
Season to taste with salt and pepper and keep warm over medium heat.
Bring a large pot of well salted water to a boil.
Cook the pasta until al dente, drain, and add to the sauce.
Add the extra-virgin olive oil and cook briefly, stirring.
Transfer to pasta dishes and serve. (If you like, try garnishing with thinly sliced eggplant skin briefly fried in oil.)
