And because I’ve ran out of creative names, or perhaps, I don’t even know what this dish is called. I find it very easy to cook pasta dishes as you can just dunk whatever you like (that make sense of course, there’s no point stirring in chewing gum in a pot of pasta sauce right ?) Instead of the normal bolognese sauce, you get plenty of variations nowadays, even a sambal inspired one!
Plus, with the huge variety of ready made sauce, making pasta dishes no longer requires a huge amount of work. Unless of course you’re doing u know like haute cuisine type with out-of-the-world-ingredients. Otherwise, it’s the perfect last minute meal if someone decides to visit over for dinner and it’s 6!
This time, I played around with basil, eggplants and chilli. I’ve developed a fond liking for chili nowadays. I guess it’s not the matter of spiciness, but its the kick in your taste buds.
Ingredients
These are the basic ingredients used, not quite sure of the measurement tho..
- Fettuccine (or any prefered types of pasta)
- Bolognese Sauce (can be bought in supermarket or homemade)
- Small Eggplant
- Field Mushrooms
- Carrot
- Minced meat
- Garlic
- Fresh Red Chilli
- Basil Leaves
- Salt and pepper
- Olive Oil
Steps
- Cook pasta in a pot of boiling water till al dente (time according to types of pasta.)
- Dice mushrooms, eggplant and carrots. Peel and thinly slice 2 cloves of garlic. Then diagonally slice the red chilli. I prefer to keep the seeds intact so it is abit spicy. If it’s too much, remove seeds and roughly chop them.
- Roughly chop basil leaves and set aside.
- Heat pan with oil. Put in garlic and chilli.
- Add in carrot and minced meat. Cook till meat is cooked. Then add in mushrooms and eggplants.
- Roughly toss it and add in basil leaves and pasta sauce. Stir, let it simmer on low heat for 10 minutes.
- When pasta is ready, drain it up and serve on plate. Pour sauce and serve
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