Eggplant and tuna pasta: the recipe for a simple and tasty starter

ingredients
  • Pasta
    360 grams
    • 365 kcal

  • Aubergine
    350 grams
    • 25 kcal

  • Tuna slices in oil


    200 grams
  • Cherry tomatoes
    150 grams
    • 43 kcal

  • Onion
    1/2
    • 29 kcal

  • Extra virgin olive oil


    to taste
    • 0 kcal
  • Fine salt
    to taste
    • 21 kcal

  • Parsley
    to taste
    • 79 kcal

Calories refer to 100 grams of product

The eggplant and tuna pasta it’s a first course simple, quick and tasty, excellent to taste both hot and cold, ideal for a summer lunch with family or for a dinner with friends; a variation of the classic pasta with eggplant and pasta alla Norma, typical of Sicilian cuisine. In our recipe, we made the pasta with aubergine, tuna And Cherry tomatoes but, if you prefer, you can also prepare the version Empty. Regarding the choice of tuna, you can opt for the one canned – in oil or natural – or for fresh tuna, cut into pieces and cook in a pan. For the preparation you can use the pasta format you prefer: we have chosen the linguine pasta, but you can also use short pasta such as penne, fusilli, farfalle, rigatoni and so on.

You can enrich the eggplant and tuna pasta with the Olives, the mozzarella cheese well dried in small pieces or soft cheese of your choice.

Also try the even richer and more delicious swordfish, eggplant and tuna pasta, but there are many eggplant first courses you can make, delicious and flavorful ideas suitable for any occasion.

How to make pasta with eggplant and tuna

Eggplant and tuna pasta the recipe for a simple and
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Wash the eggplants, garnish them and cut them into pieces of the same size (1). Transfer the eggplants to a bowl with water and salt (2). Drain them, cover them with a plate and a weight, in order to squeeze them lightly and release the vegetable liquid, then let them drain for about 30 minutes. After the necessary time, rinse the eggplants and dry them with kitchen paper. Wash the cherry tomatoes and divide them in half. Cut the tuna in oil into small pieces and let it drain (3).

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Eggplant and tuna pasta the recipe for a simple and
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Brown the chopped onion in a pan with extra virgin olive oil. Add the eggplants and, after a few minutes, add the cherry tomatoes (4): cook for about 10 minutes, stirring occasionally. Add the tuna and parsley and cook for a few more minutes. Cook the pasta in a large quantity of salted boiling water (5), draining it al dente. Pour it into the pan with the sauce and sauté for a minute to leave it fragrant. Your eggplant and tuna pasta is ready to be served (6).

storage

You can store the eggplant and tuna pasta in the refrigerator for 1-2 days inside an airtight container.

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