INGREDIENTS
- – Penne rigate orecchietti 400 g.
- – Eggplant (lower into cubes of 1 x 1 roughly) 1 small unit
- – Onion (lower into cubes). ½ u
- – Celery (lower into smaller cubes than the remainder of the greens) 1 stalk
- – Purple bell pepper (in cubes) ¼ unit.
- – crushed tomatoes 1 cup.
- – contemporary basil 1 handful.
- – Olive oil c/n.
- – Inexperienced and black olives 1 handful.
- – Sal.
- – Black pepper.
- – Capers 1 handful.
- – Boconccinos or fior di late 300 g.
Get pleasure from a scrumptious SICILIAN PASTA following the recipe from Cooking Recipes under .
PROCEDURE:
1. Cook dinner the pasta al dente.
2. Sauté greens.
3. Add tomato and cook dinner for an additional minute.
4. Add olives, capers, basil and pasta.
5. End with shredded or cubed boconccinos.
6. Season, serve and eat! .
