What about something spicy for a romantic dinner? Add some chilly and aubergine to a tomato sauce and youll’get the recipe for love… test it!
SERVES 4 PEOPLE
READY IN 1 h 45’
INGREDIENTS
3-4 tablespoons extra virgin olive oil
A little bit chilli
1 tablespoon onion, chopped
1/2 stick celery, chopped
½ carrot, chopped
1 aubergine, cubed
1 tomato can
3 basil leaves
1-2 teaspoons vegetable stock powder (read the recipe)
9 oz tagliatelle (read the recipe)
Water to taste.
Coarse salt to taste
STEP 1: SAUTÉ
In a skillet, let sauté the vegetables with oil and chilli for a couple of minutes, then add the aubergine and cook for 2-3 minutes.
STEP 2: ADD TOMATO
Add the blended tomato, the basil leaves and the vegetable stock powder and carry on cooking for 1,5 hours.
STEP 3: COOK TAGLIATELLE
In boiling salted water (the correct ratio provides 1 liter of water per pound of pasta and 12 g of salt per liter of water), cook the tagliatelle (about 6-7 minutes for industrial pasta, 4-5 for homemade pasta). Drain them and mix them with aubergine sauce.
#getBready & enjoy your meal
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