Orecchiette with Vegetables

Orecchiette with vegetables are a dish rich in vegetables and earthy flavors, typical of Apulian cuisine with some variations to include a variety of vegetables. Here are the ingredients and preparation:

Ingredients

• 320 g orecchiette
• 200 g cherry tomatoes
• 1 zucchini
• 1 small eggplant
• 1 red bell pepper
• 1 carrot
• 2 garlic cloves
• Basil to taste
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• grated Parmesan (optional)

Preparation

1. Wash all the vegetables. Cut the zucchini and eggplant into cubes, the bell pepper into strips, and the carrot into thin rounds. Halve the cherry tomatoes.
2. In a large skillet, sauté the garlic cloves in extra virgin olive oil and remove them as soon as they are golden.
3. Add the prepared vegetables to the pan, starting with those that require longer cooking: first the carrot and bell pepper, then after a few minutes add the eggplant, and finally the zucchini and cherry tomatoes.
4. Cook over medium-low heat, stirring occasionally. Season with salt and pepper.
5. Meanwhile, bring salted water to a boil in a pot for the orecchiette.
6. Cook the orecchiette according to the package instructions for al dente texture.
7. Drain the pasta and add it to the vegetable mix in the pan, tossing everything together for a few minutes so the flavors meld.
8. Serve hot, garnished with fresh basil leaves and, if desired, a sprinkle of grated Parmesan.

This dish is a great way to enjoy an abundance of vegetables in a Mediterranean style. You can vary the vegetables according to the season and your personal tastes. In addition, orecchiette, thanks to their concave shape, hold the sauce and vegetable pieces well, making every bite rich and flavorful.