Penne mediterranee con dadolata di melanzane, capperi e olive

                           Da energia ed è veramente gustosa, col suo mix di sapori mediterranei.
                                                                 Ecco la ricetta...

                                                      Ingredienti (per 4 persone):
per il sugo
2 melanzane lunghe piccole biologiche
100 gr di Polpa di Pomodoro Biologica Bioitalia
circa 8-10 gr di capperi sotto sale di Pantelleria
30 gr di olive nere denocciolate
1 fesa d'aglio
2-3 foglie di basilico fresco
Olio Extra Vergine di Oliva Bioitalia q.b.
sale q.b.
      
per la pasta
320 gr di Penne Rigate Pasta di Franciacorta di Valdigrano
Lavorazione:
Togliere la pelle alle melanzane, farle a cubetti e cuocerle in una casseruola, a fuoco moderato, dove prima è stato soffritto l'aglio con l'olio (che va tolto, appena rosolato).
Mescolare spesso e coprire con un coperchio.
Aggiungere i capperi, dissalati sotto acqua corrente.

A più di metà cottura, unirvi la polpa di pomodoro, le olive nere e le foglie di basilico.
Aggiustare di sale.

Far cuocere le penne,  in abbondante acqua salata e poi scolarla.
Condirla con il sugo e...il gioco è fatto!

Per trovare qualità superiore, visitate:
Valdigrano:   http://www.valdigrano.com/it/index.aspx
Bioitalia:        http://www.bioitalia.it/

                                                               ENGLISH VERSION
                                           Penne with diced eggplant, capers and olives

                                                            Ingredients (for 4 people):
                                                                        f or the sauce
                                                         2 small organic eggplants long
                                           100 grams of Organic Tomato Pulp Bioitalia
                                         about 8-10 grams of salted capers from Pantelleria
                                                         30 grams of pitted black olives
                                                                      1 rump of garlic
                                                               2-3 leaves of fresh basil
                                                  Extra Virgin Olive Oil Bioitalia taste
                                                                            salt taste

                                                                              pasta
                                                        320 g Penne Rigate Valdigrano

                                                                        Processing:
Remove the skin from the eggplant cubes and cook them in a saucepan, over moderate heat, where before it was fried with garlic oil (which needs to be removed, just browned).
Stir often and cover with a lid.
Add the capers, desalted under running water.
More than half cooked, add the chopped tomatoes, black olives and basil leaves.
Season with salt.
Cook the penne in salted water and then drain.
Dress with the sauce ... and you're done!

                                                       To find top quality, please visit:
                                 Valdigrano: http://www.valdigrano.com/it/index.aspx
                                                   Bioitalia:      http://www.bioitalia.it/