This is one of those “let’s look in the fridge and see what I can cut up with my new knife” dishes. Because having a new knife like a ferrari demands a serious test drive. I was was compelled to put it through the paces to see if it lived up to the hype and reputation. So with those parameters in mind I pillaged my refrigerator in search of the perfect items to be surgically dissected. What I was looking for were items that required a sharp knife to cut, without excessive force. I decided on three specimens; Tomatoes, eggplants, and red peppers.
What you need:
- 500g bow tie pasta
- 1 can tuna
- 1 handful fresh rosemary
- 3 green onions
- 1 eggplant
- 3 tomatoes
- 3 small peppers
- 1tbsp capers
- 1 handful of parsley, rough chopped
- Swiss cheese for grating on top
- Salt and pepper to taste
- Olive oil for frying
How it’s done:
- Cook the pasta.
- Cut the eggplant, onions and peppers super thin (i.e. 1-2mm.)
- Fry in a little olive oil until the onions are translucent.
- Add the rosemary, capers and tuna. Continue to cook until done.
- Cut the tomatoes into nice wedges and add at the end with parsley
- Season with salt and pepper to your taste.
- To serve, toss the sauce with the pasta, add the grated cheese and enjoy!