FROM THE BLOG : DIMMI CON CHI VAI E TI DIRO' CHI SEI
Shells pasta with cream of tuna, eggplants and olives, in a parmesan basket
- Extra virgin olive oil
- Tomato pulp
- Grated Parmesan
- Black olives
Brown the diced eggplant in a tablespoon of extra virgin olive oil; let cook for about 15 minutes, stirring frequently. Add 4 tablespoons of tomato pulp and add salt, cook for another 10 minutes.
Meanwhile, prepare the parmesan cheese basket, put in a pan a little olive oil and about 40 grams of parmesan cheese. When he got the right consistency, let it cool on a bowl upside down to let him take the form of a basket.
Cook the pasta and mix the sauce of eggplant and tomato in a mixer with a can of tuna and a dozen pitted black olives. When it got the consistency of a cream it’s ready to season the pasta. Then you can put the seasoned pasta in the cheese basket and serve in table!