When it's hot you try to turn on the stove as little as possible. Today I decided to make risotto pasta so I only use one pan where I cook everything.
Ingredients for 2 people:
140 g pasta
160 g mozzarella for pizza
1 eggplant
onion
tomato sauce
oil
basil
oregano
Chop the onion, dice the eggplant. Dice the mozzarella cheese.
Sauté the onion with a little oil, then add the eggplant.
Stir a little and then add the tomato sauce (to taste) the basil and a little water.
Cook over medium heat with the lid on for about 15 minutes then add the pasta directly to the pan along with a little water.
Let it cook for the cooking time of the chosen pasta (in my opinion better a short pasta) stirring occasionally and adding more water if it gets too dry (little at a time).
When cooked, the pasta should be dry. With the heat off, add the mozzarella and, if you like, a sprinkling of oregano. Stir and serve.
I preferred pizza mozzarella, but you can also use the other one, which, however, must be drained otherwise it will release too much liquid. Feta also goes very well with it.
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