Today Jamie of talesofpastry.com recommended a Tomato Stew recipe by Crisp. It looked amazing, so I used it as inspiration for my dinner. I adjusted it quite a bit by adding pasta, different mozzarella and a little different cooking method. It’s quick, easy and delicious: to me those are some of the best recipes. So I decided to type it out for you while I’m postponing the rest of the dishes.
You’ll need (for 2 people)
- clove of garlic
- red onion
- 1/2 courgette (freeze the other half for smoothies)
- 1 eggplant
- 160gr bucatini (I used this one by Barilla)
- 1 tbsp olive oil
- 350gr passata
- tsp of honey
- tsp of dried oregano
- 10 green olives
- mozzarella/ burrata
- salt & pepper
Dishes you’ll make
- cutting board
- big pot to boil pasta
- frying pan with lid
- bowls & forks for eating
Let’s make pasta!
- Boil water for the pasta and in the meanwhile mince your onion and garlic and chop the courgette and eggplant in 1.5cm x 1.5 cm chunks. Halve the olives.
- Heat the frying pan on medium high and add your olive oil, onion and a pinch of salt. Bake until slightly translucent and add the garlic. Bake for a minute more or so.
- Add the courgette and eggplant and bake until slightly browned. Then add your passata, olives, honey, oregano, salt & pepper to taste and about 2 tbsps of water. Bring to a simmer, cover and let it simmer until your pasta is done.
- Salt the pastawater generously and add your pasta. Boil for as long as instructed on the box. In the meanwhile wash the cutting board, knife, teaspoon and tablespoon.
- Check the sauce and add some more water if necessary. Add your pasta to the bowls, spoon some sauce on top. Use your hands to rip the mozzarella in bite size pieces and divide over top. Finish with heaps of fresh basil and freshly cracked black pepper.
What is your go yo recipe for a quick dinner? If you’d like to find more easy dishes and bakes click here.