Pasta 'Siciliana' with Zucchini and Eggplant
Pasta and Pizza • European
Description
Pasta 'Siciliana' with Zucchini and Eggplant
Ingredients
- Pasta (corkscrew) 10 oz
- Crushed Tomatoes in Their Own Juice 20 oz
- Courgette 5 oz
- Eggplants 5 oz
- Orange Bell Peppers 0 oz
- Orange Bell Peppers 0 oz
- Fresh basil leaves 0 oz
- Grated Pecorino Pepato Cheese 5 oz
- Salt 2 teaspoons
- Onion 1 piece
Step-by-Step Guide
Step 1
Finely chop the onion and sauté it with a tablespoon of olive oil in a well-heated skillet.
Step 2
Cut the eggplant and bell peppers into small pieces and add them to the onion, sauté for a couple of minutes, then pour in the tomatoes and cover with a lid. After 5–7 minutes, add the chopped zucchini, and add salt and pepper to taste.
Step 3
Meanwhile, boil the pasta (preferably something long like linguine, fettuccine, or spaghetti). When the pasta is al dente, drain it into the skillet with the sauce and after a minute, serve it on plates. Serve grated Parmesan and chopped basil separately.
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