Pipe Rigate with Vegetables
Pasta and Pizza • European
Description
Save a glass of the water in which the pasta was cooked. You can add the water to the sauce and simmer the pasta in it for 2–3 minutes. The pasta will be juicy.
Ingredients
- Penne rigate 10 oz
- Tomatoes 15 oz
- Carrot 1 piece
- Onion 1 piece
- Eggplants 1 piece
- Orange Bell Peppers 1 piece
- Courgette 1 piece
- Chopped Sage Leaves 1 tablespoon
- Olive Oil 2 tablespoons
- Grated Pecorino Pepato Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Blanch the tomatoes, peel them, remove the seeds, and chop the flesh.
Step 2
Sauté the coarsely chopped zucchini, eggplant, and bell pepper in olive oil.
Step 3
In a separate pan, sauté the finely chopped onion and carrot, then add the chopped tomatoes. Season with salt and pepper.
Step 4
Meanwhile, cook the pipe rigate in boiling salted water until al dente.
Step 5
Mix the pasta with the sauce and vegetables. Sprinkle the finished dish with Parmesan cheese and chopped parsley.
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