30minutes
623Calories
20gProtein
2servings
Named after Bellini’s opera, because a poet in Catania decided the pasta was just as perfect. Aubergine, tomato, basil and salty cheese. No more Sicily fits on one plate.
Ingredients
Forservings
- 180 gRigatoni
- 400 gAubergine (1 piece)
- 400 gTomatoes, tinned
- 30 gOlive oil (3 tbsp)
- 30 gricotta salata or Parmesan, grated
- Garlic, basil, salt, pepper
How to make it
- Slice the aubergine, salt it, leave it twenty minutes, pat it dry, fry it golden in the oil.
- Fry the garlic briefly, add the tomatoes, reduce for fifteen minutes, salt it.
- Cook the pasta firm to the bite, mix with the sauce and aubergine, basil and cheese over it.
One tip
Salting draws water out of the aubergine. After that it needs less oil.
Nutrition per serving
| Calories | 623 |
|---|---|
| Protein | 20 g |
| Fat | 21 g |
| Carbs | 88 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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