Rigatoni all'Ortolana | Vegetarian Pasta Recipes | Italian Food Recipes

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Heat extra virgin olive oil in a large saucepan and cook the onion, garlic, celery and carrot over medium heat for about 5 minutes.
2. When the onion and garlic start to brown, add the eggplant, zucchini and red pepper.
3. Cover and cook for about 15 minutes, stirring occasionally.
4. Add half a glass of water and a pinch of sea salt.
5. Cook over medium-high heat for about 20 minutes, stirring every 5 minutes, until the vegetables are soft.
6. Add the finely chopped tomatoes, basil and another pinch of sea salt.
7. Simmer the sauce for about 20 minutes.
8. Bring 5 liters of water to a rolling boil in a large pot over high heat.
9. Add a palmful of sea salt to the boiling water, then add the rigatoni and cook for the time on the packet.
10. Meanwhile, drain the pasta when cooked and add it to the saucepan of tomato sauce.
11. Toss well, then transfer everything back into the large pot, making sure no water remains.
12. Mix well until the sauce coats each rigatoni. Serve hot in the centre of plates and sprinkle with pecorino.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

GarlicOnionTomatoCarrotBell pepperCeleryPastaZucchini