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Sicilian Pennette


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For 2 people

- 200 g pennette pasta

- 1/2 eggplant

- 5 olives

- 5 disalated capers

- evo oil

- salt

- pepper

- parsley

- tomato sauce

- garlic


Just brown the chopped garlic in the oil, add aubergine cubes, brown it well, being careful not to burn the garlic (possibly add a drop of oil or water), only after 15 minutes complete with all the other ingredients, mix for another 5 minutes and sauté the cooked and drained pennette!


A tasty sauce that is always a great success!

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Thanks to Marina Zendri

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