What a flavor! Fusilli with summer flavors are a simple first course to make but with a unique taste, which recalls summer, the herbs of the garden and, by closing the eyes, even the breeze that brings the brackish air to the nostrils. And then this pasta is also a concentrate of fibers, vitamins, mineral salts and antioxidants with an anti-aging, anti-inflammatory and anti-tumor action. In short, summer is on the table, with a ton of beneficial properties for health!
320 grams of durum wheat pasta in fusilli format
10 dried tomatoes in oil
2 tablespoons of pitted black olives
A handful of basil leaves
A pinch of thyme
3 tablespoons of almonds
1 clove of garlic
Extra virgin olive oil
Whole sea salt
Cut the eggplant into cubes and place them in a colander with a pinch of salt. Let the liquid drain for about 30 minutes. Then squeeze the eggplants and set them aside. Chop the garlic, chop the olives and cut the dried tomatoes into slices. In a pan, brown the garlic with extra virgin olive oil, add the eggplants and cook for five minutes. Add the dried tomatoes and olives and leave to flavor for a minute. Boil the pasta and drain it al dente, pour the pasta into a salad bowl. Pour over the eggplant and cherry tomato sauce, mix. Add the chopped basil leaves, a little thyme, the coarsely pounded almonds and a pinch of fresh chilli, mix and serve.