Reginette pasta with aubergine with anchovy cream, mint and pine nuts



Peel the aubergine and cut into regular cubes of about 1 cm. Sauté in a pan with a drizzle of oil and the crushed garlic clove. Season them with salt and set aside.
Cook the Reginette pasta in plenty of boiling salted water, drain them when they are al dente and toss them in a pan with a little oil. Add a little cooking water and stir in the Zarotti anchovy cream. Add the aubergine and adjust the salt if necessary.
Finish with a drizzle of olive oil, the chopped mint leaves and the toasted pine nuts.

For more info visit blog: Il Gatto Ghiotto

To serve

Serve hot.