Farmhouse Sauce
- 2 tablespoons [30 mL] olive oil
- 8 ounces [227 mL] mushrooms
- 1 medium eggplant [augergine]
- 2 cloves garlic, crushed
- 28 ounces [796 mL] canned chopped or crushed tomatoes
- Salt and pepper
- 3 tablespoons [45 mL] chopped parsley
Pasta
- Boiling water
- 1 pound [454 g] bucatini or spaghetti
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Farmhouse Sauce
- Heat the olive oil in a medium heavy-based pan.
- Wipe mushrooms with paper towel and then slice them.
- Chop the eggplant into small cubes.
- Add the mushrooms, cubes of eggplant and the garlic to the pan and cook, stirring, for 4 minutes.
- Add the undrained, chopped tomatoes.
- Cover the pan and simmer for 15 minutes.
- Meanwhile, cook the pasta.
- Season the sauce with salt and pepper.
- Add the chopped parsley to the pan and stir through.
- Add the sauce to the pasta and toss until well distributed.
- Serve immediately in warmed pasta bowls.
Pasta
- Add the pasta to a large pan of rapidly boiling water and cook until just tender.
- Drain the pasta well and then return it to the pan.
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