Sautéed shells with vegetables
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For 6 people: 800 g tomatoes-shells (or short pasta) 300 g 400 g 300 g Zucchini-Eggplant--30 g shallots-Marjoram-olive oil-salt-pepper
Trim the zucchini and eggplant; cut the vegetables into small cubes, add salt and leave in colander to make water. Meanwhile, boil salted water as you will need to boil the pasta. Boil the tomatoes, Peel, remove the seeds and chop coarsely (chopped). Slice the shallots, put it to dry in a large pan with 4 tablespoons of oil; Add the diced vegetables squeezed from the water, let it jump over high heat, then add the tomato concassé, leaves of Marjoram, salt, pepper and pasta that in the meantime you boiled al dente. Still on fire, roll her quickly to get seasoning, then serve with your sauce, garnish as desired.