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タイム：４５分
前日作った生パスタは１２０グラムほど残ってて、ちょうどそれにプチピッザを加えたら、二人の晩ご飯になると思った。なすびをオリーブオイルでグリルして、ミートボールを焼いて、それから玉葱を炒めて、ニンニクを加え、香りを出して、ホールトマトをざるでこして加えて、煮込む。塩、こしょう、ウオッカ、砂糖、その辺においてあったハーブ。出来上がり。同じソースでプチマルゲリータを作って、完了。
Time: 45 minutes
Had some of the fresh pasta from the over day left over in the fridge, and figured that with a little tortilla-based pizza it'll make a good dinner for two. I had some beef sausage meat from a meat surprise pack from TheMeatGuy.jp lying around. Fried a piece to see what it tastes like, added some cayenne pepper, and it was perfect for the arrabbiata style tomato sauce with grilled eggplants that I had in mind.
Shouldn't have taken as long as it did; I suspect it had something to do with the mushroom soup that I was finishing up in parallel. That was to preserve some ingredients that were reaching their limit, rather that for eating today. Soups get better on the second day anyway.
