1. Ingredients
2. Basil and anchovy (anchovy is also called anchovies. Italian cuisine is more used. If you have no conditions, you can use fish sauce
3. Sugar and balsamic vinegar. (Balsamic vinegar. Looks like grape vinegar. If not. You can try fruit vinegar.
4. For fine pasta, about 180 grams per person.
5. About 1.5 liters of water. . boil.
6. Put the eggplant on the shelf and burn it directly with fire. Boil the skin until it is dry. . But don't burn the eggplant into coke.
7. It's burned. . Put the eggplant into ice water. Wait for it to cool down.
8. When the eggplant is processed. Throw the tomatoes in the water and blanch them for 10 seconds. . Easy to peel. . The tomatoes are preferably hard tomatoes. Otherwise it will affect the taste.
9. Put tomatoes into ice water.
10. Add salt to boiling water at this time. Be saltier. Then the pasta is put into the pot. . About 8 minutes to 10 minutes.
11. Peel the tomatoes. Deseed. Dice the eggplant.
12. Dice the anchovy.
13. A little sugar. A little balsamic vinegar. A little basil. A little olive oil. Stir in the cut 3 kinds of dices. . Take a little salt water for the cooked pasta. Cool on ice.
14. Put the pasta out of the pot into ice water. Then drain the water. Stir in the container. Add a little bit of iced brine for cooking noodles.
15. Finally install the plate. . Arrange neatly. Cover with a little basil. Then add a little olive oil. . Then the Mediterranean-style cold pasta is finished.
