Torcetti with eggplant cream and bread crumbs


for 4

400g Bartolini semolina torcetti
1-2 eggplants
Bread crumbs q.s.
Bartolini extra virgin olive oil
Salt and pepper q.s.
1 clove of garlic


Cut the eggplants and cook them in a pan with the oil, salt, pepper and a clove of garlic.
Then blend it all until you obtain a creamy mixture.
Meanwhile, in a pot of boiling salted water, cook torcetti and toast in a pan the bread crumbs.
At the end of cooking time combine pasta with the condiment and dust with crispy bread crumbs.