Fresh pasta is that which isn’t dry and which has to be consumed in a rather short time from when it was made, otherwise it isn’t fresh, but dry. I started this post with this phrase because it was necessary. Believe me. Now, allow me to get to today’s recipe, which is merely the image of yesterday night’s dinner. One generous handful of fresh pasta, enough for two (plus Tito). I boiled them for four minutes in water with a bit of salt.
Four slices of delicately smoked bacon – I cut them into small cubes and put them to brown in a skillet.
Over the bacon I added 6-7 cherry tomatoes and half a tomato from Bulgaria (it was lying in the fridge and didn’t want to host it there overnight) and half an eggplant, cut into small cubes. I sprinkled a bit of salt and pepper.
After five minutes I had a thick, consistent sauce. Actually, I had some pieces if vegetables and bacon tied together by a thin sauce, if you will.
I removed the skillet from the stove after I added the pasta to the sauce and after I grated some parmesan on top. A few mint leaves found their way into this story.
It was a delicious dinner.
Special thanks to
Oana Bodnariuc, Authorized Translator