Bright spianarelle
Instructions
Cut into cubes the aubergines, courgettes and tomatoes.
Fry the Aubergine and courgettes in extra virgin olive oil, then add the tomatoes.
Almost finished cooking to season the gravy with a generous sprinkling of Juniper Berry mix, thyme and Marjoram.
Add salt and pepper and add to this the spianarelle sauce previously cooked in salted water.
Ingredients and dosing for 4 persons
- 250 g of type pasta fettuccine
- 1 peeled eggplant
- 3 small zucchini
- 2 firm ripe tomatoes
- Thyme
- Marjoram
- Some berries of juniper
- Pepper
- Salt