White corn pasta
Tomatoes and eggplants sauce
extra virgin olive oil
A healthy and tasty recipe. Gluten-free pasta topped with a tasty sauce.
Ideal for a meal without excess.
Boil water in a large pot. When it boils add two tablespoons of rock salt and the put the pasta. Cook pasta “al dente”. The cooking minutes are indicated on the package.
Meanwhile, heat the tomatoes and eggplant sauce adding a bit of extra virgin olive oil.
If wanted you can prepare a parmesan sauce: Melt cream in a saucepan over medium-high heat. Bring to a boil and whisk in parmesan cheese.
Drain the pasta and then stir through the sauce. Serve parmesan sauce on top.