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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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light summery pasta. i like to serve it with pounded grilled chicken breasts that have been marinating in a little white wine and olive oil Ingredients:
3 tablespoons olive oil |
6 cloves garlic |
2 small eggplants |
25 pitted kalamata olives |
16 ounces whole wheat spaghetti |
1 red bell pepper |
1 yellow bell pepper |
14 ounces diced tomatoes |
2 tablespoons capers |
4 tablespoons grated pecorino romano cheese |
17 leaves fresh basil |
Directions:
1. cube eggplants and cut bell peppers into slim strips and sliver garlic.
2. cook oil and garlic over medium heat for 2-3 min.
3. add eggplant and bell pepper and cook 2-4 min (until just wilted).
4. add tomato and bring to boil.
5. chop olives, capers, and 5 leaves basil and add to sauce, then reduce heat to low and simmer to thicken.
6. in the meantime, cook the pasta and chop remaining basil into ribbons.
7. toss pasta with sauce and top with cheese and basil ribbons.
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