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Vegetable garden pasta recipe from of 03-09-2007 [Updated on 29-05-2017]
Pasta all'ortolana is a classic in my house, we make cianfotta (it means mixing in Neapolitan, a typical Campania side dish, once the peasants prepared it by putting together what they had in the garden in summer) with a variant, that is without potatoes and with that we season the pasta. The procedure for preparing the vegetable garden pasta is very simple, you will thus obtain a tasty dish with a countryside flavor, suitable for the summer season: P
Method
How to make pasta all'ortolana
Chop the onion and sauté it in a pan with oil and a chilli pepper
Wash, peel the aubergines and courgettes, peel the carrot and clean the pepper by eliminating the seeds and filaments. then Cut all the vegetables into small pieces of the same size
Put the vegetables in the pan and sauté over high heat for a couple of minutes.
Mix everything with a wooden spoon and cook for a couple of minutes. Then cover with a lid and cook for about 15 minutes
Now add the diced cherry tomatoes, salt and basil, mix and cook for a couple of minutes
At this point, cook the pasta in abundant salted water, drain it al dente and place it in the pan with the vegetables. Add the cheese and sauté the pasta all'ortolana for a couple of minutes in the pan
Serve the pasta all'ortolana adding more cheese and fresh basil on each plate
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