Pasta doesn’t always need a tomato or cream base though. Take your cue from the Italians and make the most of the Mediterranean’s aubergines, courgettes, peppers and basil. Toss choice vegetables together with your favourite pasta shape, plenty of extra virgin olive oil and a grating of Grana Padano or Parmigiano-Reggiano for a simple supper, Italian-style.
Onion Pasta
1/2 cup olive oil, 4 tablespoons butter, 5 onions, thinly sliced, 1 teaspoon dried basil, 1 pinch ground black pepper, 1 cup water, 1 tablespoon chicken bouillon, 1 pound uncooked pasta, cooked according to package. Directions: In a large skillet place oil, butter and onions and cook until golden brown.Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve. Continue reading ‘Pasta Dishes’ »