Roasted eggplant lacola pesto pasta: It boasts an invincible tas
Pasta made with roasted eggplant + lucola pesto
2 serving
Within 20 minutes
재미마미
Ingredients
  • If it's spaghetti
    180g
  • a thick salt
  • cherry tomato
  • cherry tomato
    400g
  • leek
    1ea
  • onion
    1/2ea
  • olive oil
  • Salt
  • ground pepper
  • parsley powder
Cooking Steps
STEP 1/7
Blanch cherry tomatoes in boiling water and peel them.
STEP 2/7
Boil pasta noodles with salt in boiling water.
STEP 3/7
While boiling noodles, put olive oil in a pan and stir-fry sliced onions and green onions with salt and pepper.
STEP 4/7
Add the trimmed cherry tomatoes and stir-fry while mashing. I didn't put garlic separately, but you can.
STEP 5/7
When cherry tomatoes are mixed with sauce, stir-fry noodles that are less cooked for 1 to 2 minutes. You don't have to crush all the cherry tomatoes completely.
STEP 6/7
Add the roasted eggplant lucola pesto to taste and taste. Grilled eggplant lucola pesto is done by cutting the eggplant thickly, sprinkling salt and pepper, mixing it with Lucola pesto and putting it in a bottle putting dried tomatoes and olive oil.
STEP 7/7
Place pasta on a plate and top with roasted tomato pickles.
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