Serves 2
Directions
- 1On a very hot pan, add diced peppers, courgette, and aubergine.
- 2Once the vegetables have a nice color, add olive oil and oregano.
- 3Add a good pinch of salt and black pepper.
- 4Stir all the vegetables together.
- 5Put the cooked vegetables on the side.
- 6In the same pan, drizzle olive oil.
- 7Add cherry tomatoes, shallots, and thinly sliced garlic into the pan.
- 8Stir the tomatoes, shallots, and garlic.
- 9Add a pinch of salt.
- 10Add half a tablespoon of tomato paste.
- 11Add a ladle of water to make the sauce.
- 12Add basil to the sauce.
- 13Add a small piece of cheese rind into the sauce.
- 14Cover and cook for 5 minutes while the pasta cooks.
- 15After 5 minutes, remove the lid and add the cooked vegetables back into the pan.
- 16Stir everything together.
- 17Remove the cheese rind from the sauce.
- 18Add the cooked casarecce pasta into the pan.
- 19Add a few more basil leaves and a last drizzle of olive oil.
- 20Serve the pasta.
- 21Add some parmesan on top if desired.
- 22Taste the pasta.
Ingredients
- 300 g casarecce pasta
- 1 red pepper
- 1 courgette/zucchini
- 1 aubergine/eggplant
- 200 g ripe cherry tomatoes
- 1 tsp oregano
- 20 g basil
- 0.5 tablespoon tomato paste
- 1 shallot
- 1 clove of garlic
- Grana Padano cheese
- salt
- black pepper
- extra virgin olive oil
Equipment
panwooden spoonplateladle
Tips
- Slice the garlic really thin so it melts.
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