Spaghetti with vegetable sauce
4 servings
60 minutes
Spaghetti with vegetable sauce is a true embodiment of Mediterranean simplicity and flavor. This recipe draws inspiration from traditional Italian cuisine, where tomatoes, garlic, and basil form the soul of many dishes. In this version, the exquisite sauce gains richness from wine and aromatic spices. Eggplants add softness and a slightly sweet taste to the dish, perfectly complementing the tangy tomatoes. It is easy to prepare: the vegetables are stewed to a rich consistency while the spaghetti is cooked al dente, creating a perfect balance of textures. This dish is suitable for a cozy family dinner as well as an elegant treat for guests. It is best served with herbs and a glass of red wine to highlight the richness of flavors.
1
Bring water to a boil, add a spoon of vegetable oil, cook spaghetti until al dente.
- Spaghetti: 250 g
- Vegetable oil: 1 tablespoon
2
Fry the garlic, remove it, and fry the onion until golden.
- Garlic: 3 cloves
- Onion: 1 piece
3
Cut the tomatoes in a cross shape, blanch them, and remove the skin. Dice them and add to the onion.
- Tomatoes: 6 pieces
4
Stir and add a little hot water and tomato paste.
- Tomato paste: 4 tablespoons
5
Pour in the wine, add the spices. Reduce the heat and simmer until the volume is reduced by a third.
- Red dry wine: 100 ml
- Basil: to taste
- Oregano: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Slice the eggplants. Heat oil in another pan and fry the eggplants until cooked.
- Eggplants: 2 pieces
- Vegetable oil: 1 tablespoon
7
Add eggplants to the tomatoes and transfer the spaghetti there.
- Spaghetti: 250 g
- Eggplants: 2 pieces