Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This was from !

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Please fave and comment on the original submission: https://www.furaffinity.net/view/9009367/

Here's a Rat that Can Cook! Definitely go have a look at the video I know it delighted me to watch it. What a delightful fully flavoured meal this would make from the kitchens of haal

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Rattus is back in the kitchen with another tasty but simple recipe.

You can find the video here: http://youtu.be/AT2hQexhU9Y


Share and enjoy!

Photograph by pistolpup

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Fettuccine with eggplant, pine nuts and basil

Ingredients (serves 4)

1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 eggplant, cut into 1cm cubes
2 x 415g cans chopped tomatoes
400g fresh fettuccine pasta
1 tablespoon pine nuts, toasted (see hint)
½ cup small basil leaves

Method

Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 minutes or until golden. Add garlic and eggplant. Cook for 5 minutes or until tender.
Stir in tomatoes. Simmer for 10 minutes or until sauce thickens.
Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan.
Add eggplant sauce, nuts and basil. Toss over low heat until well combined. Season with salt and pepper. Serve.

Notes & tips

Hint: To toast pine nuts, preheat oven to 200°C. Spread nuts over a baking tray. Cook for 5 to 7 minutes or until golden.


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