Taughetti Napolitana di Monica

Ingredients for 4 servings>
  • 1 leek, thinly sliced, 1 clove garlic, finely chopped
  • 1 large onion, chopped
  • 1-2 bell peppers, diced, 1-2 carrots, julienned
  • 600 g tomatoes, diced
  • tomato paste, vegetable broth
  • thyme, basil, oregano
  • salt, pepper, corn starch/flour for binding
  • a bit of oil
  • 800 g mung bean sprouts

Bring a large pot of water to a boil. Heat oil and sauté vegetables. Add the tomato paste. Add herbs, garlic and diced tomatoes, then addvegetable broth. Season with salt and pepper to taste. Add corn starchor flour until desired thickness is reached. Add mung bean sprouts to boiling water, wait until water begins boiling again, then immediately drain, to ensure sprouts keep their firmness. Arrange a portion of sprouts on plates and serve with sauce.
Simple, vegetarian and light.