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Gallery Read the full recipe after the video. Recipe Summary Servings: 2 1099_recipe_pasta.jpg
Ingredients Ingredient Checklist Coarse salt 3 cups penne pasta 6 tablespoons extra-virgin olive oil 1 clove garlic, smashed 1/2 small eggplant (about 1/2 cup), cut into 2-inch-by-1/2-inch strips 1/4 small zucchini (about 1/2 cup), cut into 2-inch-by-1/2-inch strips 1/4 yellow bell pepper (about 1/2 cup), cored, seeded, and cut into 2-inch-by-1/2-inch strips 1 sprig fresh basil, leaves removed and torn into small pieces 1/2 cup cherry tomatoes, quartered Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 1099_recipe_pasta.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
1099_recipe_pasta.jpg
1099_recipe_pasta.jpg
Ingredients
Ingredients
- Coarse salt 3 cups penne pasta 6 tablespoons extra-virgin olive oil 1 clove garlic, smashed 1/2 small eggplant (about 1/2 cup), cut into 2-inch-by-1/2-inch strips 1/4 small zucchini (about 1/2 cup), cut into 2-inch-by-1/2-inch strips 1/4 yellow bell pepper (about 1/2 cup), cored, seeded, and cut into 2-inch-by-1/2-inch strips 1 sprig fresh basil, leaves removed and torn into small pieces 1/2 cup cherry tomatoes, quartered Freshly grated Parmigiano-Reggiano cheese, for serving (optional)
Directions
Bring a large pot of salted water to a boil; add penne. Cook according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Add garlic and cook until lightly golden. Add eggplant and cook until browned, 2 to 3 minutes. Add zucchini and cook until softened, about 1 minute. Add peppers and cook until softened, about 1 minute. Add half the basil; season with a pinch of salt. Stir in tomatoes, and cook for about 3 minutes. Add cooked penne and enough reserved cooking water to loosen the mixture slightly. Toss to combine. Stir in remaining basil. Drizzle with remaining 2 tablespoons olive oil; season with salt. Divide evenly between two serving plates; serve immediately with cheese, if desired.
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All Reviews for Penne Ortolano
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All Reviews for Penne Ortolano
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
