Pasta con salsa de berenjenas y cherries

Pasta with eggplant sauce and cherries

Pasta con berenjenas, pimientos y tomates cherry

Espirales de pasta con berenjenas y tomates cherry

Si no es queso ¿Qué otra cosa se puede añadir a la pasta para darle una textura cremosa? Pues berenjenas. Sí, las berenjenas asadas o sofritas en muy poco aceite, durante bastante tiempo, se van deshaciendo hasta que queda una pasta cremosa. El resultado es una deliciosa salsa para acompañar un plato de pasta como ésta. El resto de los ingredientes principales son tomates cherries y pimientos rojos. Una delicia pasta muy fácil de preparar.

If it is not cheese, what else can be added to a pasta dish to give it a creamy texture? Well… eggplants. Yes, eggplants roasted or sauteed in very little oil for some time, smoothly until eggplant become in a creamy paste. This is a delicious sauce to accompany a pasta dish like this one. The other main ingredients are cherry tomatoes and red peppers. Delightful pasta and very easy to prepare.

 

 

Receta

Ingredientes:
(Para dos personas)

    Pasta (100 g por persona)
    200 g de tomates cherry
    Una berenjena
    1/2 pimiento rojo
    3 chalotas o una cebolla
    Hojas de albahaca fresca
    Aceite de oliva
    Sal, pimienta, semillas de sésamo
    Comino

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For two persons)

    Some pasta (100g per person)
    200 g cherry tomatoes
    An aubergine
    1/2 red bell pepper
    3 shallots or onion
    Fresh basil leaves
    Olive oil
    Salt, pepper, sesame seeds
    Cumin

Directions:

  1. Start preparing the eggplant cream. Peel the eggplant and cut into small dices. In a pan put three tablespoons of oil, saute the eggplant simmer, stirring occasionally to prevent sticking or burning. Add a pinch of salt, freshly ground black pepper and a pinch of cumin. Cover the pan.
  2. In another pan prepare the red pepper. Cut the pepper into strips an inch, cook them low heat on the side of the skin stirring occasionally until tender. Cover the pan so that they cook quicker.
  3. When the eggplants are so tender that they can be a sort of pure, put apart. When red peppers are ready, proceed to cook the pasta. I prefer to remove the skin from the peppers and cut them into very thin strips.
  4. Cook the pasta in a pot with water and a little salt until they are cooked al dente. Drain and cool the pasta with cold water.
  5. In a wok put some olive oil and saute chopped shallots or onions, when they are starting to turn brown add the cherry tomatoes cut in half. Add a pinch of salt, pour over the pasta, add the peppers, eggplant cream and fresh basil leaves finely chopped. Stir all ingredients in the fire so that all the flavors blend.


 

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