Rigatoni all' Ortolana

Updated at: Mon, 11 Nov 2024 03:38:40 GMT

Step 1

Finely chop onions, garlic, carrots and celery; cube eggplant and zucchinis; slice bell pepper; crush tomatoes

Step 2

heat EVOO in a large pan on medium heat and cook soffritto for 5 min or until onions and garlic brown

Step 3

add eggplant, zucchini and capsicum and cook for 15 minutes covered; stir occasionally

Step 4

add 1/2 glass water and some salt, then cook for about 20 min on medium / high heat, stirring regularly

Step 5

when veggies become soft, add tomatoes, more salt and basil; cook 20 more mins

Step 6

cook pasta until al dente, strain, then combine with sauce in either the pan or pot

Step 7

optionally garnish with pecorino cheese

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Makes leftovers