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Vegetable bucatini
400 g bucatini Trim the courgettes, once rinsed, chop them into strips. Cut the pepper half, deseed and derib it, once rinsed slice it into strips. Once diced, sprinkle the aubergine with salt and let it rest in a colander for 20 minutes to allow it to let out all its water. Then rinse it under running water, drain it well and dry it. Peel the garlic and the onion, chop them finely then place them in a pan with a dash of oil and a knob of butter and fry until soft, add the pepper and brown for a couple of minutes. Then add the aubergine, the courgettes and brown again for a few minutes over a high heat, stirring well. Season with salt, lower the heat, cover the pan and simmer for about 15 minutes. Before it is ready add the basil, previously rinsed and chopped coarsely. In the meanwhile, cook the bucatini in plenty of boiling salted water, once al dente, drain the pasta and toss it with the vegetables, mix well and serve warm with a generous grind of white pepper and a drizzle of extra virgin olive oil. |