200
g Pasta del Poeta Spelt Tagliatelle
4 tablespoons olive oil
80 g peppers (of various colours)
60 g aubergine
40 g onions
40 g courgettes
chopped garlic
80 g tomatoes
parsley, fresh basil, chopped
2 tablespoons grated Parmesan cheese
salt, pepper |
Wash
the vegetables and dice them. Cook the chopped onion on olive
oil until just tender, add the pepper, aubergine and courgettes.
Stir-fry until the vegetables are golden. Add the garlic and
diced skinned tomatoes. Cook quickly. Add the basil and parsley,
season with salt and pepper. Combine the sauce and the hot
pasta, sprinkle with Parmesan cheese and serve. |
