Midsummer paste
Instructions
Cut all vegetables into cubes in equal measure and fry with olive oil in separate pans so they stay soft and succulent.
In another pan with a little oil, pepper put a clove of garlic that eliminate just Redden.
Unite now peeled tomatoes without seeds and simmer with a pinch of salt for about twenty minutes.
Boil the pasta and ripassatela into the pan with the sauce, adding vegetables, grated Parmesan cheese, diced mozzarella and stir.
Finished with basil leaves.
Ingredients and dosing for 4 persons
- 500 g of type maccaroncelli pasta
- 1 pepper
- 2 eggplant
- 2 zucchini
- Salt
- Olive oil
- 1 clove of garlic
- 250 g of peeled tomatoes
- 100 g of grated parmesan cheese
- 150 g of mozzarella
- Basil