recipes
Fusilli with garlic aubergines, anchovies and Parmesan shavings
Serves: 2
Ingredients
- ¼ aubergine, diced
- 3 cloves garlic
- 100g Parmesan shavings
- 8 anchovies, chopped
- 4 tbsp olive oil
- 1 bunch rocket leaves
- 6 fresh basil leaves
- 200g fusilli pasta, cooked (De Cecco)
Method
Chop the garlic and cook on low heat in the olive oil before adding in the small diced aubergines and chopped anchovies. Toss until the aubergines are softened then add in the cooked pasta. Remove from heat and add in the Parmesan shavings, roughly chopped basil and garnish with rocket leaves.
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