INGREDIENTS
(4 servings)

350 gr of rigatoni

1 eggplant

1 onion

1 box of tomato sauce 200gR

1 tablespoon tomato paste

100 gr of pistachios

1 clove of garlic

Basil

3 tbsp Parmesan cheese

E.v.O oil

salt

pepper



HOW TO MAKE IT

Start by cutting the onion julienne and sauté over low heat, cut the eggplant into small cubes and add them to the mixture of oil and onion. Cook for 10 minutes and now add the tomato sauce and a spoon of concentrate. Cook for about 15-20 minutes, depending on your taste. Now take pistachios, basil and 1 clove of garlic and you can chop it with a knife or mixer adding E.v.O oil, salt and pepper and finally the parmesan cheese. Drain the rigatoni, sauté and eventually put on a pistachio pesto spoon. Serve and enjoy.

Buon Appetito!

Chef Paolino

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