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.
Ingredients for 4/5 people
- 500 gr Fresh Pasta
- 300 gr of RawPasta Crema di Melanzane, Olive e Capperi Sauce
- ‘Ricotta affumicata’ to 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.
Fusilli with Aubergine cream, Olives and Capers Rawpasta