PASTA BAKE

Ah, the Pasta Bake. Pure simplicity, once figured out. I tried it HERE and we know how that went... When I was in Whitefish, Montana over the summer my friend Katie made an amazing pasta bake and I was so impressed to see how easy it was. I tried many pasta bakes, all disasters, and only posted one and I still managed to almost slice my thumb off. While attempting I still had to put a call into Katie just to make sure. But, I think I got it. Super tasty. I am still trying to figure out why I didn't get it; it all made perfect sense... I find that I say this with just about everything in life.

Ingredients...

Roma Tomatoes
Eggplant
White Onion
Chives
Garlic
Olive Oil
White Wine
Mozzarella

Red Sauce
Perciatelli Pasta

Preheat oven to 450.
I first cooked down the sliced eggplant, Roma's, white onion, chives and garlic in white wine with sprinkles of salt and pepper on a low heat. Once the white wine was completely cooked down, I added a cup of tomato sauce in with the vegetables. Start your pasta, I happened to use Perciatelli pasta. It is a thicker type of spaghetti and has a hollow middle. Cook pasta till Al dente. When pasta is done- so is your vegetable sauce. Mix together in a large bowl. Place in a round glass dish and top with about 1 inch high of mozzarella cheese. Cook until the cheese is golden brown.

IF THIS DISH WERE AN OUTFIT

Manish Arora