in Italy

Bucatini with farmer's sauce

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Ingredients for 4 servings:

  • 2 tbsp olive oil
  • 250 g mushrooms
  • 1 m.-large eggplant(s)
  • 2 garlic cloves, crushed
  • 800 g tomatoes, from the can
  • 500 g pasta (Bucatini)
  • salt and pepper
  • 3 tbsp fresh parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a saucepan. Wipe the mushrooms with a kitchen towel and slice them. Cut the eggplant into small cubes. Add the mushrooms, eggplant cubes, and garlic to the pan and fry for 4 minutes, stirring constantly. Now add the crushed tomatoes and their liquid; cook in a covered pan for 15 minutes. While the sauce is cooking, cook the pasta until al dente. Season the sauce with salt and pepper. Stir in the chopped parsley. Then pour the sauce over the pasta and mix well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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