In fruit and vegetable stores, it’s a celebration of beautiful, firm, and shiny eggplants and ripe tomatoes, perfect today for preparing my pasta sauce.
I am alone, Andrea is at the beach with some relatives and many times I don’t take care of my diet as I do when we’re together… I open the fridge and bite into something, but today I’ve decided to pamper myself by carefully preparing food and choosing a good wine.
The recipe for spaghetti with eggplants, cherry tomatoes, and capers is almost trivial but the result is definitely excellent!
For spaghetti with capers, eggplants, and cherry tomatoes, you can also use cucunci, the caper flowers that are very tasty.
This first course with eggplants and cherry tomatoes is very simple, and this colorful and summery sauce will be delicious even with a short pasta like penne or sedanini!
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I’ve opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I also suggest other tasty eggplant recipes like …
Eggplant mini pizzas; 
Stuffed eggplants with robiola pennette
Caporalessa spaghetti.
PISTACHIO AND SHRIMP SPAGHETTI Fish first course recipe
The cuisine of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients PISTACHIO AND SHRIMP SPAGHETTI Fish first course recipe
- 11 oz spaghetti (n.3)
- 1 eggplant (plump)
- 1 1/4 cups cherry tomatoes
- 1.4 oz desalted capers
- 1 clove garlic
- to taste chili pepper
- to taste basil
- to taste pecorino
- to taste salt and pepper
Tools PISTACHIO AND SHRIMP SPAGHETTI Fish first course recipe
- Knives
- Cutting boards
- Casseroles
- Pans
FOR THE PREPARATION OF THE FISH RECIPE PISTACHIO AND SHRIMP SPAGHETTI
Now dice the eggplant and cut the cherry tomatoes in half.
In a small pan, put 2/3 tablespoons of extra virgin olive oil, and a clove ofgarlic, crushed.Let it flavor for a few minutes on high heat, then add the eggplants and remove the garlic. Let the vegetables stew for 5/7 minutes.
Now add the cherry tomatoes in pieces and continue cooking for about 5 minutes. Add the capers, the basil torn, and a pinch of chili pepper.
Meanwhile, cook the pasta al dente and toss it in the pan with a little cooking water. Also add the pecorino, a drizzle of extra virgin olive oil, toss to blend perfectly, and serve at the table.
It’s a very simple and delicious seasonal first course. ENJOY your spaghetti with eggplants, cherry tomatoes, and capers!!…BYE! P.S. I really liked it a lot…
Annalisa
Tips and notes
The eggplant should not be eaten raw as it contains solanine, which can cause ailments like headaches and nausea.
There are different varieties and shapes, they are low in calories and rich in phosphorus and potassium.
Before cooking, they are often sliced and sprinkled with salt to remove the water that gives that classic bitter taste.
They are versatile in the kitchen and can be used to make appetizers, first course condiments, delicious fillings for savory pies, single dishes, and even desserts!
