1 1/2 pounds farfalle or bow tie pasta
6 roma tomatoes, seeded and diced
1/2 cup calamata olives, pitted
1/3 cup diced red onion
4 teaspoons drained capers
3 ounces feta cheese, crumbled
10 basil leaves, julienned
Balsamic Vinaigrette
farfalle, tomatoes, feta

1 pound fettuccine

3 tablespoons olive oil, divided
6 ounces thinly sliced prosciutto, cut crosswise into 1-inch-wide strips
3 garlic cloves, pressed
3 (14 1/2-ounce) cans petite diced tomatoes in juice, drained
1/2 cup whipping cream
1/2 cup coarsely chopped fresh Italian parsley
1/2 cup grated Parmesan cheese plus additional for serving
fettuccine, prosciutto, tomatoes

2 belles aubergines
1 grosse tomate grappe
1 échalote
3 gousses d'ail
2 csoupe crème liquide
6 csoupe huile olive
1 petite csoupe vinaigre de Xeres
quelques gouttes de vinaigre balsamique
fleur de sel, sel fin, poivre
1 ccafé menthe hachée
1 csoupe persil plat concassé

EPICES:
2 ccafé de poivre mélangé
2 capsules de cardamome
2 étoiles de badiane
2 bâtons de cannelle
1 csoupe cerfeuil concacassé
garlic, onion, tomato, vegetables