TRAPANESE-STYLE CASERECCE (PASTA)

Ciavarella Cristiano

The ingredients of Trapani pesto contain both garlic, which is one of the most effective natural aphrodisiacs in the world and has been used since ancient times to ignite passion, and almonds. Sicily boasts a millenary tradition in almond cultivation and its fruits from a nutritional point of view are rich in trace elements, many of which are essential for our well-being.

INGREDIANTS
350 g Caserecce
150 g Fresh breadcrumbs
15 Tomatoes
2 Eggplants
Basil
Garlic
Extra virgin olive oil
salt

Cut the aubergines into cubes, place them in a colander, add salt and let them drain for 30 ‘.

Wash the tomatoes and cut them into cubes, removing the seeds. Collect them in a bowl and season with a peeled and crushed clove of garlic, a drizzle of oil, a pinch of salt and plenty of basil, chopped with your hands.

Dry the aubergines and fry them in two fingers of oil, a few at a time, for 5-8 ‘, until golden. Drain them on kitchen paper.

Toast the breadcrumbs in a pan with a drizzle of oil, making it crunchy.

Boil the pasta in boiling salted water, drain it al dente and transfer it to a large bowl.

Remove the garlic from the tomatoes and pour them over the pasta, with their sauce.

Add the fried aubergines and the crispy breadcrumbs.

Complete with basil leaves and, to taste, chopped capers, olives and anchovies.

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Enjoy your meal!

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