Penne Ortolana (with vegetables)

June 9, 2013 by Daniele Buzzurro

– penne (pasta): 400 gr.
– cherry tomatoes: 5 or 6
– eggplants: 2
– carrots: 2
– onion: 1
– celery: 1
– yellow pepper: 1
– parmigiano cheese
– pepper
– olive oil
– salt

 

Wash all the vegetables and cut them into small pieces.
Saute the onion and celery in a large skillet along with plenty of olive oil (at least 3 tablespoons) and, once browned onion, put the eggplant and turn often.
After a few minutes add the carrots cut into cubes.
After about five minutes put the pieces of yellow pepper in the skillet and put the pieces of zucchini and tomatoes after a few more minutes.
Add half a cup of water and cook on medium-low heat with the lid on until the vegetables are well cooked.
Meanwhile, begin to cook the penne in salted water. Drain the pasta al dente and skip it in the pan with the vegetables.
Serve the pasta entering Parmigiano cheese and/or pepper.

 

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