Ingredients (for 4 people)
- 1 cup(s) Creation of the Year "olive and dried tomatoes"
- 400 Spaghetti
- 1 red chili
- 1 aubergine
- 1 zucchini
- 50 black olives, without stones
- 1 can chopped tomatoes (425ml)
- 2 tsp. tomato puree
- 1 garlic clove
- 2 onions
- 25 parmesan cheese
- 6 tsp. olive oil
- 1 branch rosemary
- 3 stalks thyme
Skin and dice the onions. Skin and chop the garlic . Wash the chili, cut it in half and then cut it in small pieces after removing the cores. Also wash the zucchini and aubergine and cut them in small dices of 1 cm. After washing the herbs, remove the rosemary needles from the branch and almost all of the thyme leafs from their stems. Set a bit of the thyme aside for garnishing the pasta and chop the other remaining herbs.
Meanwhile drain the olives and cook the spaghetti in boiling saltwater, as described in the package insert.
Heat 4 tablespoonful of the oil in a pan and roast the aubergine and zucchini for about 3 minutes. Take them out. Heat another 2 tablespoonfull of the oil and stew the onions, garlic and chilli in the pan for 2 minutes. Add and sweat the tomato purée and then add the tomatoes and the chopped herbs. Simmer at medium heat for about 5 minutes.
Drain the noodles and collect 100 ml of the noodlewater. Add the noodlewater with the roasted vegetable and the olives to the sauce in the pan and stir in the Exquisa creation of the year “olive and dried tomato”. Salt and pepper it to taste.
Now add the noodles to the sauce, mix it again and serve it garnished with thyme and cheese in deep plates.