Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetarian - Spaghetti With Tomato-eggplant Sauce
Famous Authors (View All Authors)
Vegetarian - Spaghetti With Tomato-eggplant Sauce Post by :vredman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2008

Click below to download : Vegetarian - Spaghetti With Tomato-eggplant Sauce (Format : PDF)

Vegetarian - Spaghetti With Tomato-eggplant Sauce

-------------------------------------------------
3 tbsp. extra-virgin olive oil, plus 1/2 cup extra-virgin olive oil
1 tsp. coarse salt
1 medium eggplant, unpeeled/in 1/2" cubes
1/2 large red bell pepper, finely chopped
1 medium onion, finely chopped
2 lb. plum tomatoes, core/seed/chop
1/4 tsp. crushed red pepper, plus
1/8 tsp. crushed red pepper
4 cloves garlic, minced
1 tsp. black pepper, coarsely ground
1 lb. spaghetti, ziti, penne, rigatoni, or other pasta
Garnish: 1/2 bunch fresh basil, cut in fine shreds


In a medium skillet over moderately high heat, heat 3 tbsp olive oil with salt. Add eggplant and red pepper; stir often but allow vegetables to become slightly charred. Add onions, stir in tomatoes, 1/4 tsp. crushed red pepper, garlic, remaining 1/2 cup olive oil, black pepper and remaining crushed red pepper. Lower heat, stir well to combine, and cook for 10 minutes, until thick.

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and place in a large serving bowl. Pour sauce over pasta and toss to combine.

Garnish with basil and serve immediately.

Serves 4 as a main course.
If you like this book please share to your friends :
NEXT BOOKS

Vegetarian - Spicy Puttanesca-style Pasta Vegetarian - Spicy Puttanesca-style Pasta

Vegetarian - Spicy Puttanesca-style Pasta
1/2 lb. dried pasta salt, to taste 2 jalapeno stuffed olives, sliced 1/8 cup capers, rinsed & drained 2 cloves garlic, sliced 1 tsp. salt 1 tsp. sugar 1 ripe tomato, chopped 1/8 cup dry white wine 1 cup marinara sauce Parmesan cheese, for sprinkling Put a big pot of water up for a boil. When boiling, add salt and pasta. Stir well and lower heat. Cook until al dente, according to package directions. While pasta is cooking, heat a nonstick skillet over medium heat. When hot, spray (off heat) with cooking spray. Add sliced garlic
PREVIOUS BOOKS

Vegetarian - Spaghetti With Garlic, Oil And Hot Peppers Vegetarian - Spaghetti With Garlic, Oil And Hot Peppers

Vegetarian - Spaghetti With Garlic, Oil And Hot Peppers
Sea salt 1 lb. dried Italian spaghetti 1/2 cup + 2 tbsp extra-virgin olive oil 6 plump cloves garlic, minced 1/2 tsp. crushed red pepper flakes, or to taste 1/2 cup fresh flat-leaf parsley leaves, snipped with scissors In a large pot, bring 6 qt. of water to a rolling boil over high heat. Add 3 tbsp. salt and spaghetti, stirring to prevent pasta from sticking. Cook until tender but firm to bite. Drain thoroughly. Meanwhile, in an unheated skillet large enough to hold pasta later on (like a chicken fryer), combine 1/2 cup of oil, garlic, crushed red pepper flakes
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT