This recipe embodies traditional Mediterranean taste. It does not call for tomatoes as the aubergine makes the sauce creamy and the pungent olives and capers give its strong taste.
Heat up the sauce in a pan on a low flame. Cook the pasta in a large pot of salted boiling water and drain it when It is ‘al dente’, keep some pasta water aside. Place the pasta in the pan with the sauce and add a few ladles of pasta water to cook, mix. Serve with a generous amount of grates ‘ricotta affumicata’
Your ‘pasta fresca’ with ‘Crema di Melanzane, Olive e Capperi’ suace is ready.