פסטה ירקות גינה

מצרכים

• 1 red pepper
• 1 courgette/zucchini
• 1 aubergine/eggplant
• 300g ripe cherry tomatoes
• 1 tsp dry oregano
• 20g fresh basil
• 1/2 tbsp tomato paste
• 1 shallot
• 1 clove of garlic
• Grana Padano cheese, to serve (optional)
• Salt and pepper
• Extra virgin olive oil
• 300g caserecce pasta

אופן ההכנה

1. In a large frying pan on a medium-high heat, add the diced peppers, courgette and aubergine into small cubes.
2. Dry fry the vegetables until they start turning golden and are slightly soft. Only at this point, add a generous glug of extra virgin olive oil and oregano, along with a good pinch of salt and freshly ground black pepper. Give it a good stir and carry on cooking for another two minutes. Transfer the cooked vegetables to a bowl and set aside.
3. To the same frying pan, add a drizzle of olive oil, the halved cherry tomatoes, followed by the finely diced shallot and sliced garlic. Add another pinch of salt and cook until the cherry tomatoes start to soften. Keep constantly stirring at this stage to stop the garlic burning.
4. Add the tomato paste and cook for one minute before adding a ladle of water to the pan. Tear half of the basil and add it to the pan along with the cheese rind (if using). Give it a stir and with a fork, crush the cherry tomatoes to release the juice and make a sauce. Cover and cook for five minutes.
5. Meanwhile, start cooking your pasta in plenty of salted boiling water.
6. Add the vegetables back to the pan with the cherry tomato sauce and give it a good stir altogether. Close the pan with a lid and keep cooking on a medium-low heat until the pasta is ready.
7. Remove the cheese rind and add the cooked pasta along with a small ladle of the pasta water and tear and add remaining basil. Reserve a cup of the pasta water for later.
8. Add a drizzle of olive oil and if the sauce is took thick, add a splash of the reserved pasta water to loosen it. Stir again before serving.
9. Plate the pasta and top with grated cheese. Serve immediately and enjoy.