Vegetarian Pasta
Ingredients
- 400 gPenne rigate (dry)
- 1 pcEggplant (aubergine) (diced)
- 1 pcZucchini (diced)
- 1 pcRed bell pepper (stripped)
- 2 pcRound tomato (diced)
- 1 pcOnion (minced)
- 2 pcGarlic (chopped)
- 4 tbspExtra virgin olive oil
- 60 gParmesan cheese (grated)
- 1 pcBasil (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender vegetables coloring the plate, coated in garlic-scented olive oil. The pasta catches the sauce, while parmesan adds body and structure.
- 1
Dice the eggplants and zucchini into 1 cm cubes. Seed the pepper and cut into thin strips. Finely mince the onion and garlic.
- 2
In a pan, heat the olive oil. Sweat the onion, then add the vegetables. They should brown without burning. Add the diced tomatoes at the end to maintain texture.
- 3
Plunge the penne into a large volume of boiling salted water. Cook until al dente, they must offer a slight resistance when bitten.
- 4
Mix the pasta with the vegetables along with a ladle of cooking water. Incorporate the parmesan and chopped basil to obtain a creamy sauce that coats the pasta well.
Frequently asked questions
How do you get this dish right?
- Always keep a cup of pasta cooking water, the starch is the secret to a bound sauce.
- Don't overcook the vegetables at the start, they should remain whole on the plate.
How long does this dish keep?
Keeps for 2 days in the refrigerator. To reheat, add a splash of water to the pan to loosen the sauce.
