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Nhovan
Pasta Peperonata
A tasty Italian recipe. The vegetarian main course contains the following ingredients: olive oil, garlic (finely chopped), onion (chopped), eggplant (diced), yellow pepper (in strips), red pepper (in strips), tasty tom tomatoes (in quarters), balsamic vinegar, chilli (mill), spaghetti (fresh), pecorino (cheese) (freshly grated), fresh basil (leaves and strips).
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Ingredients
Directions
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Heat the oil in a frying pan and fry the garlic and onion for 2 minutes on a low heat.
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Spoon the eggplant, the peppers, the tomatoes, the vinegar and 2 tablespoons of water and fry the vegetables for 10 minutes, even on a low heat.
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Add salt, (freshly ground) pepper and chili pepper to taste and throttle the vegetables without lid in a further 10 minutes until tender.
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Cook the spaghetti al dente according to the instructions on the package.
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Drain the pasta and spread the spaghetti over warm deep plates.
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Divide the peperonata over the pasta and sprinkle the pecorino and the basil leaves over the dish..
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Nutrition
440Calories
Sodium3% DV75mg
Fat38% DV25g
Protein36% DV18g
Carbs12% DV36g
Fiber28% DV7g
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