Testdrive Pasta

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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!

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