Penne with Vegetable Ragout
Pasta and Pizza • European
Description
If the dish is served as a cold salad, mix all the ingredients well, adding more oil if necessary.
Ingredients
- Penne rigate 20 oz
- Eggplants 1 piece
- Pickled Eggplant with Peppers to taste
- Canned White Asparagus 1 can
- Garlic 4 cloves
- Parsley 1 bunch
- Basil 1 bunch
- Grated Pecorino Pepato Cheese 5 oz
- Olive Oil 4 tablespoons
Step-by-Step Guide
Step 1
Slice the eggplant lengthwise into pieces about 0.5 cm thick and grill them in a dry skillet until charred; the inside should remain slightly al dente.
Step 2
Cut the resulting long wedges crosswise into narrow strips.
Step 3
Remove the stems from the parsley and basil and chop them finely.
Step 4
Drain the liquid from the artichokes and pickled peppers, and cut the peppers and artichokes into strips of any shape. Crush the garlic with the side of a knife and chop finely.
Step 5
Mix all the ingredients well (they should be at room temperature so as not to cool the pasta too much) and dress with olive oil.
Step 6
Cook the penne according to the package instructions.
Step 7
Grate the cheese (I wanted to say Parmesan, but I couldn't bring myself to).
Step 8
If serving as a main dish, place the penne on a plate, drizzle with olive oil, top with the ragout, and sprinkle with grated cheese.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!