Adam Liaw’s three-treasure pasta
This simple pasta gets the best out of fried potato, eggplant and capsicum – three vegetables that go fantastically well together.
Ingredients
5 tbsp olive oil
5 garlic cloves, sliced
1 potato, peeled and cut into 1cm dice
½ eggplant, cut into 1½ cm dice
½ green capsicum, cut into 1cm dice
salt and black pepper, to season
500g dried spaghetti
grated parmesan, to serve
Method
Step 1
Heat a large frying pan over medium heat, then add the oil and garlic and fry the garlic until it’s just starting to brown around the edges. Add the potato and fry until the potato starts to brown, then add the eggplant and capsicum, season very well with salt, and fry until the eggplant and potato are golden brown.
Step 2
Bring a large saucepan of water to a simmer and salt it well. Add the pasta and cook for 2 minutes less than the directions on the packet.
Step 3
Using tongs, transfer the pasta into the pan containing the vegetables and toss together, adding a little of the pasta water to create a light, emulsified sauce. Grind plenty of black pepper on top, scatter with parmesan, and serve.
Adam’s tip: If you’ve ever wanted to grow your own herbs or vegetables, it’s easiest to start with one or two varieties at first and expand from there.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upAppears in these collections
More:
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
