Directions
- 1On a very hot pan, put peppers, courgette and aubergine and dry fry until they have a nice color.
- 2Add olive oil and oregano to the vegetables.
- 3Add a good pinch of salt and black pepper.
- 4Stir all the vegetables together.
- 5Put the cooked vegetables on the side.
- 6Still in the same pan, drizzle olive oil.
- 7Add cherry tomatoes, shallots and thinly sliced garlic.
- 8Give it a stir and add a pinch of salt.
- 9Add half a tablespoon of tomato paste.
- 10Add a ladle of water to make the sauce.
- 11Go in with basil.
- 12Add a little piece of cheese rind into the sauce.
- 13Cover and cook for 5 minutes while you cook your pasta.
- 14Add the cooked vegetables back into the pan with the sauce.
- 15Give it a good stir all together.
- 16Remove the cheese rind.
- 17Add the casarecce pasta in.
- 18Add a few more basil leaves at the end.
- 19Add the last drizzle of olive oil.
- 20Optionally, add some parmesan on top.
Ingredients
- 1 red pepper
- 1 courgette/zucchini
- 1 aubergine/eggplant
- 200 g ripe cherry tomatoes
- 1 tsp oregano
- 20 g basil
- 0.5 tbsp tomato paste
- 1 shallot
- 1 clove of garlic
- Salt
- black pepper
- Extra virgin olive oil
- 300 g caserecce pasta
- 1 ladle water
- 1 piece cheese rind
- parmesan
Equipment
pan
Tips
- Slice garlic really thin so it melts.
- Dry fry vegetables initially to develop char and reduce oil usage.
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