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Vegetable Spaghetti with Pickled Ume
Spaghetti salsa verdure in Prugna
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Tomokazu Hino |
| Serves 4 |
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1 zucchini
1 onion
1/2 large red bell pepper
1/2 large yellow bell pepper
1/2 large green bell pepper
1 eggplant
1 celery
200g canned tomatoes
2 cloves garlic (minced)
2 basil leaves
100cc olive oil
Salt
Pepper
Spaghetti
8 pickled ume
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Roughly chop each vegetable in a food processor except for the eggplant. Cut the eggplant into 7 to 8mm cubes.
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Squash the garlic, heat it in the olive oil in a pan.
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When you smell the aroma of the garlic, add the eggplant and fry until golden brown. Add the onion and celery and continue frying.
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Add all the peppers and zucchini, and continue frying.
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Add the tomatoes to the pan, cover and cook over low heat. Season with salt and pepper.
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Finally, add the basil leaves after mincing, and the pickled ume.
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Serve over spaghetti.
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