番茄醬矮瓜意粉 ( Spaghetti with eggplant and tomato sauce) – Salsa al Siciliana

這款意粉很適合素食者,不僅健康,還很容易做到。而意大利番茄醬(Passata sauce)一般也時常用到,可以預先煮好放入雪櫃儲放,方便日後用來做其他意粉或薄餅醬也可以的。

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意大利番茄醬 (Passata sauce)

材料 (INGREDIENTS):

蒜頭 (garlic) – 3個 (3 gloves) –> 去皮及切碎 (peeled and chopped)

意大利罐頭番茄 (tinned italian tomato) – 1罐 (1 tin)

番茄 (Cherry tomato) – 10 粒 (10 pcs) –> 切半 (cut in halve)

羅勒 (Sweet basil) – 1扎 (1 handful) –> 切碎 (chopped)

鹽 (sea salt) – 小量 (a pinch)

黑糊椒 (Black pepper) – 小量 (a pinch)

橄欖油 (Olive oil)

做法 (METHOD):

1.  加入橄欖油及蒜頭,用小火爆香
Olive oil in and put garlic, stir it a little bit,

2. 放入番茄,煮至出油份,微微地壓扁一下
add cherry tomato, stir it until some oil out and squeeze it a little bit,

3. 倒入罐裝番茄,把番茄壓碎一點,大約煮5分鐘
add tinned tomato and press into small chunk, cook for 5 mins

4. 加入羅勒葉及調味
Put sweet basil in and season it,

5. 用手提攪拌器把醬汁攪至細滑就完成了。
Use hand blender to stir it until smooth and finished.


菜色 For Pasta Dish

材料 (INGREDIENTS):

矮瓜 (Eggplant) – 1個 (1 pc)

蒜頭 (garlic) – 2個 (2 gloves) –> 切片 (sliced)

辣椒 (chilli) – 1隻 (1 pc) –>切碎 (sliced)

橄欖 (Olive) – 10 粒 (10 pcs) –> 切半 (cut in halve)

地中海酸豆 (Caper)  – 少量 (handful)

意大利番茄醬(Passata sauce)

羅勒葉 (Sweet Basil)

鹽 (sea salt)

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做法 (METHOD):

1. 準備平底鍋,加入橄欖油,把矮瓜切粒,開小火,放入平底鍋,炒至軟身;把炒好的矮瓜放上有吸油紙的碟,備用
Prepare a saucepan, olive oil in, cut the eggplant into cube, open a small heat and cook the eggplant until soft, then put the cooked eggplant into a kitchen paper

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2. 煲水加鹽,放入意粉
Boil a water with sea salt and cook spaghetti

3. 另一邊用平底鍋,加入橄欖油,爆香蒜片及辣椒
On the other hand, prepare a saucepan, add olive oil, garlic and chilli, cook a little bit

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4. 加入橄欖及地中海酸豆,再加入意大利番茄醬及羅勒
Add olives and capers, then put passata sauce and basil, cook for a while

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5. 把矮瓜加入醬料攪勻及調味
put back the eggplant into the pan and season it and stir it well

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6. 放入已煮好的意粉撈勻就完成了。
Add spaghetti in and mix it, finished