members recipes

until I do not know what would be a replay of the lunch I do not start the pasta sauce for supper

Ingredients
160 gr rigatoni

1 garlic clove
evo oil
1 eggplant
3 green fresh little peppers
a handful of cherry tomatoes

thyme and basil leaves

a glug of whisky

Method
I have been told no tuna, peas, carrots please ................ so I put a garlic clove in the saltapasta pan with evo oil and cropped the two solitary eggplants and the hidden under the leaves green peppers from my orto together with some basil.
I thorn thee peppers and let them almost stick on a lively fire with some salt, then the diced eggplant (2 were toomuch) and let it go on low fire. At this point before the cubed ciliegini the glug of a good whisky around the pan letting it evaporate with the fire al massimo.
My rigatoni in salted water took 12 mins to be al dente and I had time for cutting the ciliegini in very tiny bits and also for getting some thyme from a pot on the terrazza.
Grated parmesan was added on each plate at table.
Not bad