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Spaghetti with Farmer’s Sauce

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Spaghetti with Farmer’s Sauce

The perfect spaghetti with farmer’s sauce recipe with a picture and simple step-by-step instructions.

  • 2 tbsp Olive oil
  • 250 g Mushrooms
  • 1 medium-sized Eggplant fresh
  • 2 Garlic cloves pressed
  • 800 g Canned tomatoes
  • 500 g Spaghetti
  • Salt and pepper
  1. Heat the oil in a saucepan. Wipe the mushrooms with a kitchen towel and cut into slices. Cut the eggplant into small cubes.
  1. Add the mushrooms, diced aubergine and garlic to the saucepan and fry for 4 minutes, stirring constantly. Add the mashed tomatoes with liquid and cook in a closed pot for 10 minutes.
  1. While the sauce is boiling, cook the noodles in a large saucepan with sparkling salted water. Drain and return to the saucepan. Season the sauce with salt and pepper. Then pour the sauce over the pasta and mix well.
  1. Bon appetit!
Dinner
European
spaghetti with farmer’s sauce

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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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