Super easy daily pasta with lots of fresh veggies and smooth mozzarella.

25 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 200 gr pasta flour
  • 2 eggs
  • olive oil
  • sea salt
  • 1 zucchini
  • 1 eggplant
  • pine nuts
  • 1 clove of garlic
  • fresh basil
  • 1 onion
  • black olives
  • 500 ml passata di pomodori
  • salt and pepper
  • 1 mozzarella

How to prepare it:

As with all my pasta recipes, I’m making the pasta myself but I’ll also note down in the recipe when you can start cooking the pasta.

If you are making fresh pasta start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in your food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.

Cut the zucchini and the eggplant in quarters and after that in thin slices.

Place a large frying pan on the stove, add some olive oil and once this is heated up you can add the eggplant and zucchini, bake the vegetables for 5 minutes whilst stirring regularly.

If you are using dried pasta you can add that to the boiling water now.

Peel and fine slice the onion. Peel the garlic and cut it in half, remove the root. Add the onion to the vegetables and squeeze out the garlic with the vegetables.


Place a second pan on the stove to bake the pine nuts. Bake them slowly until they turn brown. Pay attention since this can go quickly.

Now that all ingredients are ready to be used, it’s time to start prepping the pasta.

Make sure your countertop is clean and dry so to roll out the pasta dough. Cover your countertop with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish I’ve used tagliatelle. So once the sleeves are thin enough you can take them through the tagliatelle shaper. After this, hang them on your drying rack.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes.

Chop the basil and cut the olives in small rings. Add the passata, olives, basil and some salt and pepper to the vegetables. Bring the sauce to a boiling point.

Take the pasta out of the water and add it to the vegetable sauce. Stir well. Cut the mozzarella into small blocks. Divide the pasta and sauce over the plates. Finish off with mozzarella blocks, pine nuts and some fresh basil. Serve immediately.