Tagliatelle from the sun with ham and goat cheese

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Tagliatelle from the sun with ham and goat cheese

Tagliatelle from the sun with ham and goat cheese

Number of people

200 g tagliatelle (50 g per person)

4 slices of country ham

4 zucchini

1 eggplant

1 red pepper (softer and tastier than green)

1 onion

3 cloves of garlic

Olive oil

Goat cheese (count at least 2 slices / person)

fresh basil leaf

Herbs of Provence

Cayenne pepper (to taste)



Preparation: 20 min
Cooking time: 35 min
Step 1
Cook the pasta according to the instructions in the package, adding a dash of olive oil to the cooking water to give it a little taste and prevent it from sticking.
Step 2
Meanwhile, slice the onion and sauté in the skillet in a little olive oil over medium heat.
Step 3
Seed the pepper and cut it into thin strips. Dice the courgettes and eggplant (do not peel them). Add them to the onion and fry gently under cover until the vegetables release their water.
Step 4
Halfway through cooking, add the diced tomatoes, squeezed it and the herbs of Provence, the cayenne pepper if you like the spice (be careful very strong spice), salt and pepper to your liking. Let the vegetables melt. Taste and re-season if necessary. Stir the bacon into the vegetable mixture.
Step 5
In the plates, place the tagliatelle and then the vegetables in the centre. Cut the country ham into slices, place them in cross bars on top of the vegetables and sprinkle with pieces of goat cheese and chopped fresh basil.
Author's note
You can replace the country ham with smoked bacon previously placed in the pan and incorporated into the vegetable mixture before serving.

I add my grain of salt

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