Pasta with eggplant and tuna
Prep
30 min
Total
30 min
Serves
4
A delicious and simple to make summer pasta with fresh eggplant and tuna!
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Ingredients
small size shell pasta
olive oil
garlic, minced
red onion, julienne
cubed eggplant, salted for 15 minutes
capers
cherry tomato, cut in half
canned tuna, in olive oil
black olives, cut in half
fresh oregano, chopped
Italian parsley, chopped
salt and pepper, to taste
Instructions
- Boil the pasta in plenty of salted water until al dente.
- Preheat a sauté pan and add oil, add the garlic and the onions and cook until translucent.
- Add the capers and the olives, sauté for a few seconds.
- Squeeze the eggplants of all the water and add to the sauté pan, cook until soft.
- Add the tuna and break it up well.
- Add the tomatoes and the oregano and parsley, season to taste and add some pasta water to create a sauce.
- Strain the pasta and add to the sauce, toss well and serve