Pasta Bowls and End-of-Summer Pasta Recipe

Today, I want to show what beautiful hand-painted pasta bowls I have. Each of the six bowls is unique and has its own vegetable – artichoke, garlic, pepper, asparagus, eggplant, and tomato. The seventh big serving bowl has a group of vegetables painted and a sign “Verdura”. I love how festive and cheerful these pasta bowl are.



With such pretty bowls, I need something to go in them, right? How about simple and delicious end-of-summer pasta?



You will need:

¼ cup extra-virgin olive oil
2 medium eggplants, cut into ½ -inch chunks
Salt
Freshly ground black pepper
1 lb. farfalle, penne or other dried pasta
6 small or 3 medium tomatoes, cut into ½ - 1 inch chunks
1 to 2 tsp. thinly sliced garlic
½ cup freshly grated Parmesan cheese
Chopped fresh basil for garnish (optional)

Bring a pot of salted water to a boil for the pasta. Meanwhile, heat oil in a large skillet over medium-high heat. When the oil is hot, add the eggplant, sprinkle with salt and pepper to taste, and stir occasionally until it’s browned and tender, about 15 minutes.

Add pasta to boiling water and prepare as directed. While it’s cooking, add the tomatoes and garlic to the eggplant mixture and cook, stirring occasionally until everything is nicely softened, about 10 more minutes.

When the pasta is done, drain and toss with the eggplant sauce and Parmesan. Adjust the seasoning and garnish with basil if you like.

The recipe is from Parents magazine, August 2010.



To show off my pasta bowls, I’m joining Show and Tell Friday. And to share the pasta recipe, I’m linking to Foodie Friday and Vegetarian Foodie Fridays.

Thank you for stopping by and have a wonderful rest of the week!