Pasta All’Ortolana

5 mins
Serves 3
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Directions

  1. 1On a very hot pan, put peppers, courgette and aubergine and dry fry until they have a nice color.
  2. 2Add olive oil and oregano to the vegetables.
  3. 3Add a good pinch of salt and black pepper.
  4. 4Stir all the vegetables together.
  5. 5Put the cooked vegetables on the side.
  6. 6Still in the same pan, drizzle olive oil.
  7. 7Add cherry tomatoes, shallots and thinly sliced garlic.
  8. 8Give it a stir and add a pinch of salt.
  9. 9Add half a tablespoon of tomato paste.
  10. 10Add a ladle of water to make the sauce.
  11. 11Go in with basil.
  12. 12Add a little piece of cheese rind into the sauce.
  13. 13Cover and cook for 5 minutes while you cook your pasta.
  14. 14Add the cooked vegetables back into the pan with the sauce.
  15. 15Give it a good stir all together.
  16. 16Remove the cheese rind.
  17. 17Add the casarecce pasta in.
  18. 18Add a few more basil leaves at the end.
  19. 19Add the last drizzle of olive oil.
  20. 20Optionally, add some parmesan on top.

Ingredients

  • 1 red pepper
  • 1 courgette/zucchini
  • 1 aubergine/eggplant
  • 200 g ripe cherry tomatoes
  • 1 tsp oregano
  • 20 g basil
  • 0.5 tbsp tomato paste
  • 1 shallot
  • 1 clove of garlic
  • Salt
  • black pepper
  • Extra virgin olive oil
  • 300 g caserecce pasta
  • 1 ladle water
  • 1 piece cheese rind
  • parmesan

Equipment

pan

Tips

  • Slice garlic really thin so it melts.
  • Dry fry vegetables initially to develop char and reduce oil usage.