PASTA WITH CHUNKY VEG SAUCE.

Today Jamie of talesofpastry.com recommended a Tomato Stew recipe by Crisp. It looked amazing, so I used it as inspiration for my dinner. I adjusted it quite a bit by adding pasta, different mozzarella and a little different cooking method. It's quick, easy and delicious: to me those are some of the best recipes. So I decided to type it out for you while I'm postponing the rest of the dishes.

What you’ll need.

for 2 people

• clove of garlic

• red onion

• 1/2 courgette

• 1 eggplant

• 160gr buccatini

• 1 tbsp olive oil

• 350g passata

• 1 tsp of honey

• 1 tsp of dried oregano

• 10 green olives

• 1 mozzarella/ burrata

• basil

• salt & pepper

Tip: Freeze the other half courgette for smoothies.

Dishes you’ll have afterwards.

• cutting board

• knife

• big pot (to boil pasta)

• sauté pan with lid

• spatula

• teaspoon

• tablespoon

• bowls and forks for eating

How to make it.

1. Boil water for the pasta and in the meanwhile mince your onion and garlic and chop the courgette and eggplant in 1.5cm x 1.5 cm chunks. Halve the olives.

2. Heat the frying pan on medium high and add your olive oil, onion and a pinch of salt. Bake until slightly translucent and add the garlic. Bake for a minute more or so.

3. Add the courgette and eggplant and bake until slightly browned. Then add your passata, olives, honey, oregano, salt & pepper to taste and about 2 tbsps of water. Bring to a simmer, cover and let it simmer until your pasta is done.

4. Salt the pastawater generously and add your pasta. Boil for as long as instructed on the box. In the meanwhile wash the cutting board, knife, teaspoon and tablespoon.

5. Check the sauce and add some more water if necessary. Add your pasta to the bowls, spoon some sauce on top. Use your hands to rip the mozzarella in bite size pieces and divide over top. Finish with heaps of fresh basil and freshly cracked black pepper