07/07/2022
Tuyo Pasta. 🤎💛
Ingredients:
al dente fusilli pasta 500g (1 pack)
red pesto sun dried tomatoes 180g (1 pack)
minced bottled tuyo 230g (1 bottle)
diced eggplant 1 cup
diced tomato 1 cup
minced shallot / white onion 1/4 cup
minced garlic 2 tablespoons
salt 1 tablespoon
olive oil or any cooking oil 1 tablespoon
pepper (optional) 1/3 teaspoon
parmesan cheese
basil chiffonade for garnish
Cook pasta in boiling water with olive oil, salt and pepper until al dente. Drain, then set aside.
For the pasta sauce, stir fry the garlic until golden brown, add the shallot, eggplant and tomato. Stir until the eggplant and tomato soften then pour the red pesto sauce and minced bottled tuyo.
I usually add the oil in the bottled tuyo but it’s optional.
Transfer the cooked fusilli pasta to the sauce and toss until the sauce is evenly distributed.
Once ready, sprinkle basil chiffonade and shredded parmesan cheese over the tuyo pasta.
Serve it while it’s hot.
Enjoy! 😊
🧡