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Hot calamarata

Method

Slice the onion thinly and cut the aubergines into evenly sized julienne strips. Mix the nuts, oil and garlic to a cream in a blender and add salt and pepper. Brown the onion and the aubergine in a pan on a high flame in foaming butter. Pour in the walnut sauce and leave to warm for a few minutes, then add the brandy. Cook the pasta in plenty of boiling, salted water. Drain quickly, retaining a little of the cooking water. Sauté in a pan with the sauce prepared with the cream and add the marinated anchovies, the diced cherry tomatoes and the chilli pepper. Serve hot and sprinkle with fresh, chopped herbs to taste.

Ingredients for 4 people
400 gr Calamarata
100 gr onion
300 gr aubergine
100 gr walnuts
3 cl fresh cream
60 gr butter
6 gr garlic
80 gr marinated anchovies
80 gr cherry tomatoes
salt
chilli pepper
1 cl brandy
herbs to taste
pepper

Pasta Zara Magie

877 Calamarata

877 Calamarata877 Calamarata confezione
Average nutritional values for 100gr pasta
Energy 355 Kcal - 1505 Kj Fats 1,2 g
Proteins 12,5 g Saturated, mono unsaturated, poly unsaturated fats 0,4 g
Carbohydrates 72,0 g Sugars 2,8 g
Alimentary fibres 3,0 g Sodium 0,002 g