Antipasti noodles

Name: Antipasti noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Courgette; 1-2 (approx. 250 g) red pointed paprika; 1 (approx. 300 g) small aubergine; 1 Organic Lemon; 1 can(s) (425 ml) small white beans; 1 glass (314 ml) dried tomatoes in oil; 3 Stem(s) Thyme; 2 stem(s) Basil; 3 Stem(s) Oregano; 1 Garlic clove; 400 g waved ribbon noodles; 7-10 Tbsp Salt; 7 TABLESPOONS Olive oil; 2-3 TABLESPOONS Balsamic vinegar; 100 g Kalamata olives; 7-10 Tbsp Pepper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Instead of the antipasti buffet, today the pickled and fried vegetables go into the pasta pot for a change.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Courgette
1-2 (approx. 250 g) red pointed paprika
1 (approx. 300 g) small aubergine
1 Organic Lemon
1 can(s) (425 ml) small white beans
1 glass (314 ml) dried tomatoes in oil
3 Stem(s) Thyme
2 stem(s) Basil
3 Stem(s) Oregano
1 Garlic clove
400 g waved ribbon noodles
7-10 Tbsp Salt
7 TABLESPOONS Olive oil
2-3 TABLESPOONS Balsamic vinegar
100 g Kalamata olives
7-10 Tbsp Pepper

Directions

1
Wash, clean and slice the zucchini. Halve, clean, wash and cut the peppers into wide strips. Wash, clean and cut the aubergine into cubes (approx. 1 x 1 cm). Wash lemon hot, grate dry and cut into slices.
2
Put the beans in a sieve, rinse and drain well.
3
Drain the dried tomatoes well and cut them into very small cubes. Wash herbs, shake dry, pluck off leaves and chop coarsely. Peel garlic and chop finely. Prepare pasta in boiling salted water according to package instructions.
4
Heat 1 tablespoon of oil in a frying pan. Fry the lemon slices for 1-2 minutes on each side, remove. Heat 2 tablespoons of oil in a frying pan. Fry the zucchini in the oil for 4-5 minutes while turning, remove from the pan.
5
Add 1 tablespoon of oil to the pan. Sauté the peppers for approx. 5 minutes, turning them over and taking them out. Heat 2 tablespoons of oil in the pan. Fry the aubergine for approx. 5 minutes, turning it over. Remove from the pan.
6
Drain the pasta, collecting approx. 200 ml of pasta water. Heat 1 tablespoon of oil in the pasta pot. Sauté garlic and tomato pieces for about 2 minutes. Deglaze with vinegar, then add fried vegetables, lemon, beans, olives, herbs and approx. 100 ml pasta water.
7
Mix the noodles with it. If necessary add some more pasta water. Season to taste with salt and pepper and serve.