Pasta all'Ortolana

Pasta all’ortolana is a delicate, colorful and healthy dish, rich in seasonal vegetables that bring freshness and flavor to the plate. Here’s how to prepare it:

Ingredients

• 320 g pasta (penne, rigatoni or another shape of your choice)
• 1 zucchini
• 1 small eggplant
• 1 bell pepper
• 1 carrot
• 1 small onion
• 2 ripe tomatoes or canned peeled tomatoes
• 2 garlic cloves
• Fresh basil to taste
• Salt and pepper to taste
• Extra virgin olive oil
• Grated Parmesan or pecorino (optional)

Preparation

1. Start by washing and cutting the zucchini, eggplant and bell pepper into cubes, the carrot into thin rounds and the onion into pieces. Peel the garlic.

2. In a large skillet, heat a drizzle of extra virgin olive oil and sauté the garlic and onion until golden.

3. Add the eggplant and carrots, letting them cook for a few minutes, then add the zucchini and bell peppers. Cook the vegetables until tender but still crisp.

4. Meanwhile, if using fresh tomatoes, cut them into cubes; otherwise drain the canned peeled tomatoes. Add the tomatoes to the vegetables in the skillet.

5. Season with salt and pepper and simmer over medium-low heat for about 10-15 minutes, until the sauce has thickened slightly.

6. Cook the pasta in plenty of salted water according to the package instructions for al dente pasta.

7. Drain the pasta and add it to the skillet with the vegetable sauce. Stir well to combine.

8. Serve the pasta all’ortolana hot, garnished with fresh basil leaves and, if desired, a sprinkle of grated Parmesan or pecorino.

Trivia

Pasta all’ortolana takes its name from the vegetables that form the heart of the recipe. It adapts well to different seasons: you can use summer vegetables like eggplant and zucchini or winter vegetables like pumpkin and cauliflower. This dish is also a great way to use up vegetables you have in the fridge, reducing waste. It is also easily customizable to your tastes or dietary needs.