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Vegetarian
Recipes - Spaghetti with Vegetable Sauce Recipe
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Spaghetti with Vegetable Sauce
Recipe
Ingredients
Serves 4-6
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1 lb/500 g tomatoes, diced
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1 eggplant/aubergine, diced
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1 yellow bell pepper/
capsicums, seeded, cored, and cut into strips
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1 clove garlic, finely chopped
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12 black olives, pitted
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1 tbsp salt-cured capers, rinsed
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1 handful fresh basil, tom
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4 tbsp extra-virgin olive oil
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salt to taste
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1 lb/500 g spaghetti
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1/2 cup/50 g freshly grated
Pecorino cheese
Method:
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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.
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Season with salt and cook over low heat for about 30
minutes, or until the vegetables have softened, stirring
often.
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Cook the spaghetti in a large pot of salted, boiling
water until al dente.
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Add 4 tablespoons of the pasta cooking water to the
vegetables.
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Drain the pasta and add to the
pan with the sauce.
Sprinkle with the Pecorino,
toss gently, and serve hot.
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