Italian-style pasta with a fantastic sauce.
Ingredients
- Eggplant: 1
- Red chili pepper: 1
- Red bell pepper: 1
- Honey: 1 teaspoon
- Olive oil: 2 tablespoons
- Whole black peppercorns: 1 teaspoon
- Arugula: 60 g
- Salt: 1 pinch
- San Daniele ham: 80 g
- Gorgonzola cheese: 200 g
- Tagliatelle pasta: 400 g
- Garlic cloves: 2
Preparation
Step 1: Roast the Peppers
Wash and dry the peppers. Cut off the tops with the green stems, halve the peppers, and remove the seeds and white membranes. Place the pepper halves skin side up on a baking sheet lined with parchment paper and bake for about 30 minutes at 180°C (the skin should lightly char). Cool and peel the peppers.
Step 2: Prepare the Vegetables
Slice the roasted peppers into strips. Wash and dry the eggplant, then cut it into thin strips with the skin on.
Step 3: Cook the Pasta
Cook the pasta in salted water.
Step 4: Sauté the Peppers and Eggplant
Slice the garlic into thin slices and sauté briefly in heated olive oil. Add the eggplant and sauté for about 2 minutes. Add the peppers and finely chopped chili pepper. Sauté briefly.
Step 5: Combine the Vegetables with Pasta and Arugula
Add the drained pasta to the vegetables in the pan. Season with salt and freshly ground black pepper. Mix well. Just before serving, add chopped arugula.
Step 6: Serve the Dish
Transfer the finished dish to plates. Top each portion with pieces of Gorgonzola cheese, slices of San Daniele ham, and drizzle with liquid honey.
