Bowtie Pasta with Italian Salsa
This salsa is extremely versatile. Here, I’m suggesting you pour it over a favorite pasta. But it’s equally delicious on crostini crackers or with herbal chips, as an appetizer. It makes a nice topping for roasted potatoes or a spread for sandwiches. You will have more than you need for the pasta, so save the remaining salsa in a jar in the fridge. – Gail Greco, Carefree Cooking Magazine editor-in-chief.
In a large saucepan coated with Chemours™ Teflon™ non-stick, cook the eggplant, green onions, leek, garlic, peppers, tomatoes, wine, and Italian seasonings over medium-low heat for 20 to 30 minutes. Stir in the reserved tomato juice to keep the mixture moistened but not soupy. Add the bacon and cheese and reduce the heat to low. Cook 10 minutes more.
While the salsa cooks for the last 10 minutes, cook the pasta al dente and drain. Serve with the salsa and a sprinkling of the nuts.