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Farfalle with White Eggplant Sauce

Farfalle with White Eggplant Sauce

Farfalle with White Eggplant Sauce

Ingredients :

    • 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

Method :

    1. Bring a saucepan of well-salted water to a boil. Cut the eggplant flesh into large pieces.
    2. 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.
    3. 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.)

4 Servings
Preparation : 15 minutes
Cooking : 12 minutes