I harvested aubergines and a bunch of tomatoes this morning. A 15 minute pasta dish was the answer to this harvest.
The long thin aubergines were cut in 1 cm discs and sauteed in some olive oil, halved cherry tomatoes and sliced garlic. A bit of salt and 3 minutes and tomato paste went in. Stirred well and added pasta water, more seasoning followed.
The tagliatelle went in the pan directly from the pot with more water. Cubed mozzarella and ripped fresh basil followed.
That was basically all that was to do.
Recipe for 1:
80 g tagliatelle
4 long thin aubergines
2 garlic cloves
100 g cherry tomatoes
1 tbsp tomato paste
Salt, pepper, bruschetta seasoning
1 tsp veggie stock paste
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