In Melbourne I cook an Italian meal with Giorgio, his cousin and his friends. Here is the recipe for a top vegetarian pasta. And read carefully, because the finesse is in the details. I always put all the ingredients in the pan and voila was ready my pasta, but it shouldn’t be like that. That way you never get a really tasty pasta.
Ingredients vega pasta
- Pasta (from the brand De Cecco, this is important!)
- 1 Red pepper
- 1 white onion
- 1 aubergine
- 1 zucchini
- 1 celery
- 1 carrot (I don’t know if we had that to be honest)
- Two jars of tomato sauce (homemade is of course better)
Step one is to cut all ingredients very finely. This is important. All pieces should not be larger than one centimeter. That makes it much tastier.
First of all I have to put a dash of olive oil in the pan and I mean a lot. Not too economical. The vegetables have to cook in it. The first thing to do is to add part of the chopped basil, the celery and the onions that are cut into rings. The fire goes soft and you let it cook for a long time until the vegetables are really cooked. Do not stir too much. The vegetables really need to cook. A cooking time is difficult to give, but certainly more than 10 minutes and earlier 20 minutes.
Then we add the other vegetables and wait. Only now the red pepper is added. This also takes about another minute or fifteen to twenty. Until the vegetables are really cooked.
Then we boil the pasta that also needs to be cooked well. The pasta can’t be ready before the sauce.
When the pasta is ready, it goes into the saucepan. Hussel everything together and add the basil.