Description
I invite You to try the most delicate pasta with a hot velvety sauce. Conchiglie (large shells), basically, I decided to stuff and bake, but I offer them to You with a thick sauce Yulia Vysotskaya.
Ingredients
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Pasta
400 g
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Eggplant
2 piece
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Tomatoes in own juice
400 g
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Cream
100 g
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Garlic
2 tooth
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Olive oil
4 Tbsp
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Parmesan
1 handful
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Salt
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The Apium graveolens Dulce
0.5 piece
Cooking
Pasta to boil in boiling salted water, adding 1-2 tbsp olive oil and half the sprigs of celery, according to the instructions on the package.
Cut eggplant into small cubes, garlic crush with a knife.
Heat in frying pan 2-3 tbsp olive oil, add eggplant and garlic, season with salt and pepper. Fry the vegetables for 5 minutes until soft eggplant and light frying.
Tomatoes in their own juice and mash (I broke the blender) and add to the pan.
Pour in the cream (I have no fat, drinking) and 2 ladle of water from the pasta. Continue to simmer for a few minutes, until the sauce has become homogeneous, all the ingredients are "married." Mate punch of the sauce with a blender to a puree.
Pasta stir smooth puree-sauce and place on the sauce with slices of eggplant. Sprinkle the top with Parmesan and Basil (optional).
Now we can apply)))
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