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Pasta with eggplant tuna sauce

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Ingredients for 2 servings:

  • 1 small eggplant(s)
  • 2 garlic cloves
  • 1 can of tomatoes
  • 1 can tuna in olive oil
  • salt and pepper
  • 1 tsp, heaped oregano
  • Chili, from the mill
  • some lime juice
  • n. B. Penne

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

quick to make and delicious

Cook the penne in salted water according to the package instructions. Pour the tuna oil into the pan and heat. Add the minced garlic cloves. Cut the eggplant into sticks and add them as well. Fry until lightly browned. Add the tomatoes, season with oregano, a ladleful of the hot pasta cooking water, and simmer over low heat for 10 minutes. Season with salt, pepper, and lime juice, and add chili for a little extra spice. Serve with the cooked penne.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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