Penne with vegetables of kate
Instructions
Peel eggplants and cut into thin slices and put them in salt.
Heat a little oil and let Sauté sliced onions with the pulp of chopped black olives.
Then add the peeled tomatoes, a bit of oregano.
Adjust with salt and allow it to cook.
Wash the spinach leaves, cut them into pieces and boil for a few minutes letting them cook in their own water.
Then blend.
Wash and dry Eggplant slices and FRY in hot oil, then cut them into strips, add the Eggplant to the tomato sauce and let stand for a few minutes adding some basil leaves.
Cook pasta in boiling salted water until al dente, drain and season with the past of spinach and sauce, mix everything together and serve.
Ingredients and dosing for 4 persons
- 320 g of type pasta penne rigate
- 1 onion
- 3 eggplant
- 1 bouquet of spinach (about 50 leaves)
- 400 g of peeled tomatoes
- 8 black olives
- Salt
- Olive oil
- Oregano
- Some leaves of basil