Pasta With Aubergine, Zuccini & Tomato Sauce

今日の夕食は、簡単なパスタ。ニンンク、玉ねぎ、缶詰のトマト、バジル、唐辛子で作ったトマトソースに茄子とズッキーニの大き目の角切りをオリーブオイルで炒めたものを加えてソースにしました。パスタと混ぜてから小さな丸いモッツァレラチーズを更に小さく半分に切ったものを加えました。わたしはあまり好きではないので少しだけ、夫の方に主にモッツァレラが入るように盛ったので写真では見えませんが。上からパルメジャーノ・レジアーノを削ってかけて出来上がり。

Today’s dinner was simple pasta.  I made tomato sauce with garlic, onion, tin tomato, basil & chilli flakes and added some chopped and sauteed aubergine and zuccini.  After mixing with pasta, I added some mini mozzarella balls (cut in half).  I’m not big fan of them so I had just a few pieces and put most of them in my husband’s bowl so you don’t see them in the photo.  Some grated Parmesano Regiano on top and done.

使った貝の形のパスタ、7分で茹で上がるはずが10分茹でてもまだ硬い。合計で多分14分くらい茹でてやっとアルデンテ。

The shell shaped pasta I used today is supposed to take 7 minutes but they were hard even after 10 minutes.  I think I cooked them about 14 minutes in total and it was just al dente.

本当はここにベーコンかチョリソか入れるとぐんと美味しくなるのですが、肉加工品は食べすぎないほうが良いのでぐっと我慢。これはこれでさっぱりして美味しいです。

I would have liked to add bacon or chorizo, which would have made it much more delicious but they aren’t so good for you and we try not to eat them too much – we still eat them and enjoy them but try not to eat too often.  It was still tasty.

 

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