Great new veggie pasta here. I had the eggplants roasted from a few days ago in preparation which meant the sauce could be made whilst the pasta was cooking. It's a sure winner for a cold winter's night when you've come home & don't know what to cook. Pasta is great comfort food & if you have the eggplant cooked (& frozen even?) everything else you need are standard pantry ingredients- tinned tomatoes, garlic, dried chillies, maybe a few herbs from the garden & whilst Ottolenghi uses pecorino romano, ordinary old Parmesan was fine. Simple.
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