Veggy Pasta

I call it, Pasta Carolina is perfect in summer time when we have organic eggplants, zucchini and tomatoes from our organic garden at Fontanaro farm house.

First we need to choose the best ingredients!…Organic Foods Contain More Nutrients!

INGREDIENTS:

2 ORGANIC EGGPLANS

2 ORGANIC ZUCCHINI

500 GR. OF PASTA FROM GRAGNANO

5 SPOON OF ORGANIC OLIVE OIL

1 FRESH ONION AND 1 CHILI

SEA SALT AND GOOD PEPPER

PARMESAN CHEESE

ALMONDS IF YOU LIKE FOR THE DECORATION

DIRECTIONS:

PLEASE USE ONLY GOOD DRY PASTA, NO ANGEL AIR FROM BUITONI OR RONZONI BUT DRY PASTA  LIKE THIS ONE:

Chop the onion and  fry slightly togheter with some basil leaves (if you also chop by hand the basil you’ll have a special aromatic taste into the olive oil tks to the basil oil).

Add the eggplans and zucchini in cubes and after  10 minutes add the already boiled peeled tomatoes. Cook for other 10 minuetes.

Cook pasta al dente, always 1 or 2 minutes before the time suggested.   And the minute left cooking in the sause pan together with the vegetables and tomatoes.

In a sause pan toast some almonds if you like, than chop theme and sprinkle together with love  on each dishes as decoration.