Pasta all’ortolana is a vibrant Italian vegetarian dish. The Italian word ortolana means a grower of fruits and vegetables thus; the base concept of creating the pasta sauce is using a variety of fresh vegetables. This recipe shows you how easy it is to make an authentic rigatoni all’ortolana. It all starts with the sofrritto made with finely chopped onions, celery, garlic, and carrots cooked in extra virgin olive oil until soft and fragrant. This is an essential foundation, which adds flavor, richness, and complexity to the dish. The rest of the vegetables are then added and slowly simmered in a tomato-based sauce to finish the rich flavorful sauce. The sauce is then mixed well with the cooked rigatoni to let the pasta absorb all the wonderful flavors of the sauce. Searching for a delectable vegetarian meal idea can truly be draining but this simple hearty pasta dish will surely fit the bill.
Ingredients:
• 1 tbsp extra virgin olive oil
• ¼ onion, chopped finely
• 1 celery stick, finely chopped
• 1 garlic clove, finely chopped
• 1 carrot, finely chopped
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 red capsicum, julienned
• ½ cup of water
• ½ tsp rock salt
• 1 28-oz can of crushed tomatoes
• 500 grams of rigatoni
• 10 fresh basil leaves
• ½ tsp rock salt
• grated Parmesan cheese
Instructions:
This recipe takes about 45 minutes to make. Serves 4.
Heat extra virgin olive oil in a large saucepan over medium heat.
Sauté onion, celery, garlic, and carrot for 5 minutes.
Add eggplant, zucchini, and capsicum, then mix well.
Cover the pan with a lid and allow vegetables to cook for 10 minutes.
Take the lid off, then add water.
Coven the pan again with the lid, then simmer for 15 to 20 more minutes.
Take the lid off, then stir in salt and crushed tomatoes.
Mix well, then add basil leaves and salt.
Allow the sauce to reduce while you cook the rigatoni according to packet instructions.
Give the sauce a final stir, then turn the heat off.
Mix the rigatoni and sauce in a large pot until the sauce coats every piece of rigatoni.
Transfer to serving plates, top off with grated Parmesan cheese, and serve.
Ideas And Tips:
Aside from rigatoni, you can use penne, farfalle, conchiglie, fusilli, gemelli, tortiglioni, canneroni or ziti.
images – https://www.youtube.com/watch?v=hcOIpSUOpFU
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