Bucatini Del Buongustaio Recipe
Ingredients
| Aubergine | 1 (For the sauce:) | |
| Onion | 1 Large (For the sauce:) | |
| Garlic | 2 Clove (5gm) (For the sauce:) | |
| 100 g/4 oz mushrooms | ||
| Olive oil | 2 Tablespoon (For the sauce:) | |
| 1 X 425 g/15 oz can chopped plum tomatoes sprig of sage | ||
| Ground black pepper | 1 To taste (For the sauce:) | |
| 225 to 350 g/8 to 12 oz bucatini | ||
| Salt | To Taste | |
Directions
Bucatini is a long pasta, not unlike spaghetti.
This could be substituted if desired.
Peel and dice the aubergine.
Peel and finely chop the onion and garlic.
Wipe and slice the mushrooms.
Heat the oil in a pan and cook the onion, garlic and aubergine for 5 minutes, then add the mushrooms, tomatoes, plus the liquid from the can.
Add the sage and a little seasoning.
Cover the pan and cook gently for 15 minutes.
Remove the sage.
Meanwhile cook the pasta in boiling salted water until 'al dente', strain and add to the sauce ingredients.
Heat for a short time, stirring gently to blend the sauce with the pasta.
Serve with bowls of grated Parmesan or other cheese.
This could be substituted if desired.
Peel and dice the aubergine.
Peel and finely chop the onion and garlic.
Wipe and slice the mushrooms.
Heat the oil in a pan and cook the onion, garlic and aubergine for 5 minutes, then add the mushrooms, tomatoes, plus the liquid from the can.
Add the sage and a little seasoning.
Cover the pan and cook gently for 15 minutes.
Remove the sage.
Meanwhile cook the pasta in boiling salted water until 'al dente', strain and add to the sauce ingredients.
Heat for a short time, stirring gently to blend the sauce with the pasta.
Serve with bowls of grated Parmesan or other cheese.
Chef
