Ingredients:
1 medium eggplant - sliced
4 vine ripe tomatoes - quartered
4 cloves of garlic - crushed and chopped
1 bunch of fresh basil - chopped
1 bunch of fresh parsley - chopped
1 Jalapeño - sliced with seeds
Dashes of Red Pepper flakes
Few slices of salami - sliced
Few slices of provolone - sliced
Romano Cheese - grated
Olive oil - for drizzling
One pound of your favorite type of spaghetti
In a large frying pan heat a few drizzles of olive oil and add the garlic, eggplant, tomatoes and Jalapeño. Sauté until the garlic becomes slightly browned. Add the basil and parsley and toss. Set aside and prepare the spaghetti.
Add the spaghetti, provolone and salami to the sautéed vegetables and drizzle with some olive oil. Add the red pepper flakes and grated Romano cheese and toss again.
This is fresh and delicious!
Enjoy with Love,
Catherine
1
modeflowers says
The pasta looks so delicious.
Ann Flowers says
Thanks for sharing the recipe of Fresh Garden Veggies with Pasta. Will give it a try today and see if it tastes well.
daphne says
yum! What a fresh looking dish, I can nearly taste the summer in this. Great use of fresh veges! thanks for sharing with presto pasta!
Sage says
Love this kind of pasta for a summer meal; keeping this one.
Rita
Raina says
Sounds wonderful. What a delicous combination of flavors. This is my kind of dish. Thanks:)
Joanne says
I wish I had a garden to steal veggies from! This pasta looks fantastic.
Dude of Eat says
Hey! This looks great! I love garden sauces with pasta.
I'm going to try this with some fresh Parmesan and Ricotta.
🙂