Pasta with aubergines.

Pasta with aubergines

Ingredients:

• 350g. of pasta
• 1 good sized aubergine
• half of white onion
• 4 peeled ripe tomato
• few leaves of fresh basil
• oregano
• extra virgin olive oil
• salt
• grated Parmigiano Reggiano cheese

  Peel  the aubergine and cut into very thin slices. Lightly salt the aubergine and leave it for one hour on a cloth to loose its bitter flavor. Slice and fry the onion. Add the aubergine and, after a few minutes, also the tomato, basil and oregano. Add salt and leave to cook for 5 minutes. Pour pasta into saucepan and sprinkle with lots of Parmigiano Reggiano.

Pasta with sweet pepper sauce.

Pasta with sweet pepper sauce

Ingredients:

• 400g. of pasta
• 2 red sweet peppers
• 3 tomatoes
• 10g. of extra virgin olive oil
• 5 leaves of fresh basil
• hot pepper
• salt

  Cut the sweet peppers and the tomatoes into small pieces, cook in the oil and basil for 20 minutes. When cooked, pureé the mixture. Pour back into the pan and add the chopped hot peppers and olive oil. Cook the pasta and mix it with the adding two leaves of finely chopped fresh basil. Do not add cheese.

Italia in the plate. Pasta.

Pasta with tomato sauce and the basil

Ingredients:

• 400g. of pasta
• 400g. of tomatoes
• 1 garlic
• 40g. of extra virgin olive oil and fresh basil
• Parmigiano Reggiano cheese

  Put into a medium frying-pan the olive oil and let cook the garlic on a low flame for few minutes. Add the 400 g. tomatoes crushed, salt and pepper and let cooking for 15 minutes. In the meantime cook the pasta for about 10\15 minutes, strain them and mix them together with the tomato sauce into the frying-pan, sprinkle with grated Parmigiano Reggiano cheese before to serv.