Black Pasta with Melanzane Saffron Mango Ragout

Try this delicious pasta dish:

Remove the skin from the onion and garlic and chop, saute in enough olive oil until translucent. Increase the temperature, add the diced melanzani and sauté until hot. Add the diced mango pulp, the quartered cocktail tomatoes and a little bit of tomato paste, season with salt, season with pepper and add crushed dried chili peppers if desired. Stir saffron (1 to 2 sachets) in a little white wine, add it and simmer for about 10 minutes. Cook the black pasta as usual, drain it, mix it with the ragout and bring it to the table. Finish with a little extra virgin olive oil at the table.

vegetarian saffron garlic melanzani

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