Penne with Bacon, Aubergine, Mozzarella & Tomato sauce

今日の夕食は、ベーコンナストマトソースをペンネで。少し前に柔らかくなりかけていたトマトを冷凍しておいたのでそのトマトと、冷蔵庫に残っていた缶詰のトマトの残りを使って。スパゲティーニの方が絶対美味しいよね〜、と心はかなり揺れましたが、夫は断然ショートパスタ派なので夫が好きなペンネにしました。最後にモッツァレラも加えて、パルメジャーノを削りかけて出来上がり。

Today’s dinner was Penne with Bacon, Aubergine, mozzarella & Tomato.  Bacon, Aubergine & Tomato is a classic combination – you cannot go wrong.  Today, I used tomatoes that I’d put in the freezer as they were getting too soft as well as some left-over tinned tomato. I was thinking to myself “Spaghetti goes much better with this….” but I know my husband prefers short pasta to long so I used penne.  I added mozzarella at the end as well as grating some Parmigiano on top.

最初に、先日お友達からいただいたサラミをつまみました。

First we had some salami my friend gave me.

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このところ、美味しいアボカドがあたっています。追熟させて冷蔵庫に入れるタイミングがわかってきたせいかもしれません。

We’ve been having good avocado.  I think I’m getting better at knowing when to move avocado from outside to inside the fridge.

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