INGREDIENTS FOR 2:
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Spaghetti 300g
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Burrata 250g
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Basil 20g
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Aubergines 1 ( you can also use Caponata Siciliana - Aubergine Relish)
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Nuts 30g
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Olive oil
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Salt
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METHOD:
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Mix the burrata together with the basil, some olive oil and salt.
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Now take the Aubergine cut it julienne style and heat it in a frying pan with a little olive oil.
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In another pan roast the nuts for 3 minutes or until golden.
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In the meantime, boil abundant water in a pan and salt it.
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Add the pasta to the water and boil it according to the packet instructions, until "al dente".
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When ready, drain the pasta and stir it in the frying pan with the aubergines.
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Add the burrata and pesto sauce.
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Add the toasted pine nuts.
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Incorporate all together and serve it.
Recommended ingredients for this recipe:
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Spaghetti de Cecco n12
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Burrata (2x125)
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Extra Virgin Olive Oil (250ml)
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