Vegetarian Recipes - Spaghetti with Vegetable Sauce Recipe

  
 

Spaghetti with Vegetable Sauce Recipe

 

Ingredients

 

Serves 4-6

  • 1 lb/500 g tomatoes, diced

  • 1 eggplant/aubergine, diced

  • 1 yellow bell pepper/ capsicums, seeded, cored, and cut into strips

  • 1 clove garlic, finely chopped

  • 12 black olives, pitted

  • 1 tbsp salt-cured capers, rinsed

  • 1 handful fresh basil, tom

  • 4 tbsp extra-virgin olive oil

  • salt to taste

  • 1 lb/500 g spaghetti

  • 1/2 cup/50 g freshly grated Pecorino cheese

Method:

  1. Sauté the tomatoes, eggplant, bell pepper, garlic, olives, capers, and basil in the oil in a large frying pan over medium heat for 5 minutes.

  2. Season with salt and cook over low heat for about 30 minutes, or until the vegetables have softened, stirring often.

  3. Cook the spaghetti in a large pot of salted, boiling water until al dente.

  4. Add 4 tablespoons of the pasta cooking water to the vegetables.

  5. Drain the pasta and add to the pan with the sauce. Sprinkle with the Pecorino, toss gently, and serve hot.