這款意粉很適合素食者，不僅健康，還很容易做到。而意大利番茄醬(Passata sauce)一般也時常用到，可以預先煮好放入雪櫃儲放，方便日後用來做其他意粉或薄餅醬也可以的。
意大利番茄醬 （Passata sauce)
材料 (INGREDIENTS)：
蒜頭 (garlic) – 3個 (3 gloves) –> 去皮及切碎 (peeled and chopped)
意大利罐頭番茄 (tinned italian tomato) – 1罐 (1 tin)
番茄 (Cherry tomato) – 10 粒 (10 pcs) –> 切半 (cut in halve)
羅勒 (Sweet basil) – 1扎 (1 handful) –> 切碎 (chopped)
鹽 (sea salt) – 小量 (a pinch)
黑糊椒 (Black pepper) – 小量 (a pinch)
橄欖油 (Olive oil)
做法 (METHOD)：
1. 加入橄欖油及蒜頭，用小火爆香
Olive oil in and put garlic, stir it a little bit,
2. 放入番茄，煮至出油份，微微地壓扁一下
add cherry tomato, stir it until some oil out and squeeze it a little bit,
3. 倒入罐裝番茄，把番茄壓碎一點，大約煮5分鐘
add tinned tomato and press into small chunk, cook for 5 mins
4. 加入羅勒葉及調味
Put sweet basil in and season it,
5. 用手提攪拌器把醬汁攪至細滑就完成了。
Use hand blender to stir it until smooth and finished.
菜色 For Pasta Dish
材料 (INGREDIENTS)：
矮瓜 (Eggplant) – 1個 (1 pc)
蒜頭 (garlic) – 2個 (2 gloves) –> 切片 (sliced)
辣椒 (chilli) – 1隻 (1 pc) –>切碎 (sliced)
橄欖 (Olive) – 10 粒 (10 pcs) –> 切半 (cut in halve)
地中海酸豆 (Caper) – 少量 (handful)
意大利番茄醬(Passata sauce)
羅勒葉 (Sweet Basil)
鹽 (sea salt)
做法 (METHOD)：
1. 準備平底鍋，加入橄欖油，把矮瓜切粒，開小火，放入平底鍋，炒至軟身；把炒好的矮瓜放上有吸油紙的碟，備用
Prepare a saucepan, olive oil in, cut the eggplant into cube, open a small heat and cook the eggplant until soft, then put the cooked eggplant into a kitchen paper
2. 煲水加鹽，放入意粉
Boil a water with sea salt and cook spaghetti
3. 另一邊用平底鍋，加入橄欖油，爆香蒜片及辣椒
On the other hand, prepare a saucepan, add olive oil, garlic and chilli, cook a little bit
4. 加入橄欖及地中海酸豆，再加入意大利番茄醬及羅勒
Add olives and capers, then put passata sauce and basil, cook for a while
5. 把矮瓜加入醬料攪勻及調味
put back the eggplant into the pan and season it and stir it well
6. 放入已煮好的意粉撈勻就完成了。
Add spaghetti in and mix it, finished
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