Preparation Time: 15 mins
Cooking Time: 15 mins
Meal Occasion: Main course
Pasta Shape: risoni
- In a pot of rapidly boiling water add a handful (approx 30g) of salt. Then add the risoni pasta and put the lid on the pasta to ensure the fastest cooking time.
- In another pot on a medium heat add 30mls of olive oil, then add the diced onion. Cook the onion until translucent but before it starts to colour. Next add the garlic, chilli and zucchini. After a minute or two add the eggplant and capsicum. Once all the vegetables have softened slightly add the tomato and cook until it is fully broken down.
- Around about now your risoni should also be ready, drain and add straight to the saucepan with the vegetables in it.
- To finish add a handful of torn basil leaves, a dash of olive oil and season to taste.
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