Monday, 30 April 2012
PASTA WITH AUBERGINE, COURGETTE, OLIVES AND CAPERS
A few days ago I found sales in Waitrose so I got a few aubergines and courgettes...but I didn't know what to do with them!At the end I decided to make a sauce for pasta. It was really tasty, but it could be tastier using vegetables bought at the market in the right season ( from June to September). But I got a great result, so I can't complain!!!
Ingredients for 4 people:
400 gr Pasta ( the best for this sauce are Fusilli, Penne or Paccheri)
1 medium sized aubergine ( about 300 g)
Kalamata olives (you choose the quantity!)
1 tablespoon of salted capers ( the salted ones are much tastier then the ones in water; just remember to rinse them well and leave them in a bowl full of water for a couple of hours before using them)
A few leaves of basil
400 g chopped tomatoes
Salt and pepper
Chop the onion and put it in a pan with olive oil to fry lightly. When gold, add the aubergine and the courgette cut into small chunks. Add some salt and cook on a slow heat with the lid for 15 minutes, then take off the lid and cook for other 5/10 minutes. Check often that the vegetables don't stick to the bottom of the pan, mixing.
When the vegetables are cooked, add the chopped tomatoes, some more salt, pepper, the chopped basil leaves, the drained capers and the Kalamata olives.Cook for about 10 minutes.
In the meantime cook the pasta in boiling water. When ready drain and serve with the sauce and some grated Parmesan on top.