Ingredients
- 1/2 Pound spaghetti
- 1/2 Pound pitted Niçoise olives
- 1 Teaspoon Tabasco
- 1/2 Pound baby zucchini
- 2 Tablespoons chopped basil
- 1/4 Pound cippoline onions
- 1 Japanese eggplant
- Fresh thyme, to taste
- 1 Cup shaved Parmesan cheese
- 1/2 Pound heirloom cherry tomatoes, halved
- Salt and pepper, to taste
- Olive oil, as needed
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