Egg Tagliolini Siracusa

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Ingredienser

  • 350 g Tagliolini n° 306 all’uovo
  • 1 Aubergine
  • 1 yellow pepper
  • 1 clove garlic
  • 300 g tomatoes, ripe and firm
  • 1 small bunch basil
  • 1 small bunch parsley
  • 50 g black olives
  • 1 tbsp salted capers
  • salt and pepper
Tagliolini n° 306 all’uovo


Tillagning

Rinse the aubergine, dice it and place it in a colander sprinkled with salt for 30 minutes. In the meanwhile clean the pepper and slice it into strips, blanch the tomatoes, peel them and once deseeded and drained chop them coarsely.Rinse the capers to remove the salt. Then heat some oil in a pan and golden the garlic, then add the aubergine and once browned add the tomato and simmer for 5 minutes.Aside in another pan, brown the pepper for 3-4 minutes then add it to the aubergine and tomato ragù, add the salt and a grind of pepper then simmer for 8 minutes.Five minutes before it is cooked, add the capers, the basil and the parsley. Once the pasta is cooked and drained add it to the ragù, mix well and serve.