Farfalle with tomato sauce and vegetables
3 servings
25 minutes
Farfalle with tomato sauce and vegetables is a vibrant dish of Italian cuisine that combines the freshness of vegetables with the richness of tomato sauce. Farfalle, known as 'butterflies,' hold the sauce well, creating a harmony of flavors in every bite. Eggplant and bell pepper add tenderness and a slight sweetness, while a mix of French herbs enhances the aromatic composition. This dish is perfect for a cozy family dinner or a light lunch, preserving the traditions of Mediterranean cuisine. Served hot, possibly with parmesan or fresh herbs for added depth of flavor. Its ease of preparation makes it accessible even for novice cooks, while the combination of ingredients ensures nutrition and richness without heaviness.
1
In a large pan, stew for 10 minutes: eggplant, pepper, tomatoes.
- Eggplant: 130 g
- Green bell pepper: 45 g
- Tomatoes: 190 g
2
Add tomato paste, spices, salt (10 g), and a little water to the almost ready vegetables. Simmer the mixture for another 7 minutes.
- Tomato paste: 70 g
- Sea salt: 30 g
- Herbes de Provence: pinch
3
Boil pasta (farfalle or any other type) in salted boiling water until 'Al dente' (meaning slightly undercooked). Then drain the pasta in a colander and rinse with drinking water.
- Farfalle (bow-tie pasta): 250 g
4
Mix the cooked pasta with vegetables in a pan and simmer on low heat for about 3 more minutes.
- Farfalle (bow-tie pasta): 250 g
