Cover a pizza with an original vegetable mixture or combine pasta ‘al dente’ with vegetables and you’ll end up with a wonderful dish that doesn’t need more to be a complete meal. Vegetarians will be happy with the recipes in this chapter, while carnivores will feel inspired to serve every now and then meals without meat.
Baked pappardelle with vegetables
6 eggplants, finely sliced
1 onion, minced
3 tablespoons of olive oil
2 mashed cloves of garlic
800 grams of tomatoes, peeled, seedless and minced (fresh or canned)
½ teaspoon of sugar
freshly ground black pepper
327 grams of wide noodles (pappardelle)
300 grams of double cream cheese
200 grams of manchengo cheese, grated
Sprinkle the eggplant slices with salt and let them drain in a strainer for 10-15. Rinse and dry.
Heat 2 tablespoons of oil in a pan at medium heat and slightly fry the eggplant, by batches for 3-4 minutes on each side or until they golden. Set aside on paper towels.
Heat the remaining oil and sauté the onions and garlic for 3 minutes or until the onions soften. Add tomato, sugar & black pepper. Lower the heat and boil for 20-25 minutes, mixing often or until the sauce thickens and consumes its self a bit.
Cook the pasta ‘al dente’ in plenty of boiling water with salt. Drain well. Mix with the tomato sauce.
Place half of the pasta with sauce in a greased pan (2 lt. capacity) On top place half the eggplant, half the double cream cheese and half the manchengo cheese. Repeat the layers and finish with the manchengo cheese. Bake for 20-25 minutes or until the cheese changes color.
Pappardelle is a kind of very wide noodle that is traditionally served with a herb sauce, wine and hare meat, but it can me prepared with any well seasoned sauce. If you can’t find pappardelle use plain noodles.