STEP 1/8
[Two servings]
150g cornquillier pasta, 4 jujube tomatoes, 1/2 pumpkin, 1/2 eggplant, 4 calamari olives, 4 green olives,
1/4 each paprika (by color), 1 bottle of Cheongjeongwon Pomodoro pasta, 1 tablespoon Cheongjeongwon 3-year-old Cheonil Salt
STEP 2/8
1. Put 2 liters of water in a pot and when it boils up, add sea salt and pasta noodles and boil for about 12 minutes.
STEP 3/8
2. Slice pumpkin and eggplant thinly using a filler knife, cut cherry tomatoes and mini cabbage in half and bake them in a grill pan until golden brown.
STEP 4/8
3. Bake the paprika on the outside and peel it in ice water
STEP 5/8
Slice it thinly.
STEP 6/8
4. Sprinkle pomodoro sauce on a plate
STEP 7/8
Cornquille pasta, grilled vegetables,
STEP 8/8
Add olives and basil leaves to complete.
Since you slice eggplants and pumpkins thinly with a filler knife, you can save time and make a very fast and fast meal It took me a long time to trim vegetables when I went camping, but if I use a filler knife like this, I can make food quickly, right? ^^