Agnolotti Capresi

Ingredients for 4 people

  • 600 grams of Agnolotti pasta
  • 300 grams of cut peeled tomatoes
  • 800 grams of eggplant
  • a fresh basil
  • 1 clove of garlic
  • extra-virgin olive oil
  • grated Parmesan Reggiano Cheese


Wash, dry and cut eggplant into cubes, fry in abundant oil. In a frying pan add garlic in oil, and when it gets a bit of colour add tomatoes and cook for about ten minutes, finally add the eggplant and finish cooking for another 5 / 6 minutes. Boil the agnolotti, drain them and stir with the sauce, basil and cheese

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