Different names with a great tasting sauce. Do not say Yuck when you here Anchovis/Sardines. When you prepare the sauce in the right way, nobody is tasting the fish in the sauce. It is just the Umami that rounds up everything. No MSG necsessary.
Eggplants on the other hand are a bit tasteless. They need a partner to shine.
All kinds of tomato sauces go well with pasta, this one is no excepetion.
recipe for 4:
500 g pasta
250 g Japanese eggplants /or any other kind
340 ml tomato passata
2 tbsp tomato paste
4 cherry tomatoes
6 anchovis filets in oil
1 tbsp olive oil
2 onions
2 spring onions
4 cloves of garlic
1 tsp sugar
200 ml wine
100 m water
1 tsp oregano
1 tsp chili
pepper NO salt
Chop the onions and garlic and start that in a pot with oil and the anchovis. When the onions are soft, add the tomato paste and cook through. Add wine and water.
Cut the eggplant into 1 cm cubes and quarter the tomatoes. chuck them all into the sauce and let it cook- season with oregano, pepper and chili. Âdd the sugar.
Get in with the passata and cose the lid and on low heat simmer for 20 min.
Cook the pasta.
No comments:
Post a Comment