WHOLEGRAIN SPAGHETTI WITH EGGPLANT, TRUFFLE PEARLS AND PARMESAN CHEESE

INGREDIENTS (for 2 people)

160 g wholegrain spaghetti

100 g eggplant

80 g red onion

2 cloves of garlic

Extra virgin olive oil

A pinch of salt

A teaspoon of pepper

10 g grated parmesan cheese

1 jar of Black Truffle Pearls

METHOD

Dice the onion, the garlic and the eggplant. Sauté with the olive oil and season with salt and pepper. At the same time, cook the spaghetti "al dente" and add it to the vegetables with a little of the water used to cook them. Serve garnished with black truffle pearls and grated parmesan cheese. 

Cortar en dados la cebolla, el ajo y la berenjena. Sofreír con el aceite y añadir la sal y la pimienta. Por otro lado, cocer la pasta “al dente” e incorporar al sofrito con un poco de agua de la cocción. Servir con unas perlas de y parmesano rallado.

Recipe by @postureocomida https://www.instagram.com/postureocomida/?hl=es