Gli Spaghetti Alla Primavera

レシピ

作り方

1: INGREDIENTS:

• 2 small bell pepper, cut into squares
• 2 small-medium eggplant, cut 2-3x bigger than the bell pepper
• 6pcs black pitted olives, sliced into 3mm thickness
• 4-5 big fresh basil leaves, torn into pieces
• 1/3 of regular sized tomatoes in can (napakamahal kasi ng fresh tomatoes ngayon, but fresh one might be better for a more Italian taste-- matamis tamis kasi yung in can compared to fresh)
• olive oil, around 3/4 cup
• Italian seasoning (or oregano, basil, thyme, basil, marjoram, rosemary), I used a lot here
• salt, pepper sugar
• grated Parmesan cheese
• spaghetti, ~400g

2: PROCEDURE:

1. Stir fry olives in hot pan with olive oil.

2. Add more oil, max the fire, then toss in the eggplant. I used a couple of dashes of ajinomoto to season the eggplant in the pan then seasoned it further with Italian herbs. High fire is good with eggplant because, just as far as I observed, eggplant eats up less oil in full blasted heat and it is less prone to sagging but you get it nicely done outside.

3. Add bell pepper, stir-fry a little then toss in the tomatoes, then the fresh basil leaves a couple of minutes after. If you're using canned tomatoes, I recommend not using a lot of tomato sauce. Pick out the diced fruit itself.

4. Add olive oil if you prefer less vegetable and more pasta on your plate. Adjust flavor according to your taste.

5. Top your al dente pasta with this sauce and sprinkle with Parmesan cheese.

6. Serve hot!