Feel the need to break away from the usual (at least for me the most usual) tomato sauce? Introducing just one additional ingredient, such as aubergine (for you on the other side of the ocean; eggplant) is a nice variation. With this pasta sauce your meal will surely feel filling and satisfying. Penne and pipe rigate are the best shapes of pasta for this one.
3 tablespoons olive oil
1-2 cloves garlic
1 dl tomato sauce
2 tablespoons white vinegar or better yet, apple vinegar
about ½ dl milk
parmesan or grana padano
Peel the tomatoes and remove their seeds. Grind the garlic and onion. Fry them on a frying pan with three tablespoons of olive oil. Cut the half aubergine into cubes. Place them as well on the frying pan and keep the heat still pretty hot. Pour ready tomato sauce on the pan and then cut your tomatoes into pieces and add them into the mix. At this point, add salt and pepper according to your preference. Add the vinegar also. Lower the heat by half and cook it for 4-5 minutes. Then start adding milk little by little. The colour of the sauce will get lighter and the taste will get a softer and more delicate feeling to it, but don't make the sauce look almost orange by adding too much milk. Cook the pasta in salted water and when al dente, pour the water off. Put the pasta in the frying pan and let it be together with the sauce for a while. Chop some parsley that you'll serve it with and grate the cheese. You can serve it either now or if you want, put it on a heat-resistant dish and top it with grated parmesan or grana and let it be in the oven heated to 200 c for a while. Add parsley right before serving.