Pasta all'ortolana – summer vegetable pasta

Name: Pasta all'ortolana – summer vegetable pasta
Ingredients: 400g fusilli (alternatively you can use penne or short rigatoni); 250g aubergines, washed and chopped into small cubes; 4 tablespoons extra-virgin olive oil; 1 clove of garlic, peeled and crushed; pinch of salt; 250 courgettes, washed and chopped into small cubes (best to use small ones); 1 red pepper, washed, seeds, innards and white filaments taken out, chopped into small cubes; 6 tablespoons of extra-virgin olive oil (in addition to the earlier 4 tablespoons); 2 big cloves of garlic; 15 black olives (take stones out with gentle pressure); 2 tablespoons of capers, rinsed of their salt; 15 cherry tomatoes, washed and chopped in half; big bunch of basil leaves (over 10); Salt for boiling water; 50g smoked cheese, chopped into cubes; Extra basil leaves to garnish

coochinando.com

Pasta all'ortolana is wonderful pasta dish full of goodness. It is easy to make and it tastes like heaven. It will be loved by all, grown ups and children!

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Ingredients

400g fusilli (alternatively you can use penne or short rigatoni)
250g aubergines, washed and chopped into small cubes
4 tablespoons extra-virgin olive oil
1 clove of garlic, peeled and crushed
pinch of salt
250 courgettes, washed and chopped into small cubes (best to use small ones)
1 red pepper, washed, seeds, innards and white filaments taken out, chopped into small cubes
6 tablespoons of extra-virgin olive oil (in addition to the earlier 4 tablespoons)
2 big cloves of garlic
15 black olives (take stones out with gentle pressure)
2 tablespoons of capers, rinsed of their salt
15 cherry tomatoes, washed and chopped in half
big bunch of basil leaves (over 10)
Salt for boiling water
50g smoked cheese, chopped into cubes
Extra basil leaves to garnish