Vegetarian Paglia e Fieno |
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Ingredients: 1 package Giovanni Rana Paglia e Fieno |
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| 1 eggplant 1/2 yellow bell pepper 1 garlic clove 1 lb. fresh tomatoes - sliced red hot pepper as needed 1 bay leaf |
1/2 cup black olives 1 heaping Tbsp. capers 2 salted anchovy fillets fresh basil as needed extra virgin olive oil salt to taste |
Preparation: Pour olive oil in pan. Add the red pepper and clove of garlic (press down slightly on the garlic to break it). Let cook until golden in color. Discard the garlic clove. Cut the eggplant in cubes. Place on a plate and sprinkle with salt. Let stand for a few minutes. Squeeze the juice out of them. Add the tomato, bay leaf and eggplant. When the eggplant is about half way cooked, add the bell pepper, olives (cut in slices), capers and anchovies. Let the vegetables cook until well combined, stirring as needed. Add fresh basil. Cook the Paglia e Fieno noodles as directed. Drain. Add the sauce. Mix well. Serve. serves: 2-3 |
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