PENNE ORTOLANO

PENNE ORTOLANO image

Categories Pasta

Yield 2 people

Number Of Ingredients 10

3 cups penne pasta
6 tablespoons extra-virgin olive oil
1 clove garlic, smashed
½ small eggplant, cut into 2-inch-by-1/2-inch strips (about 1/2 cup)
¼ small zucchini, cut into 2-inch-by-1/2-inch strips (about 1/2 cup)
¼ yellow bell pepper, cored, seeded, and cut into 2-inch-by-1/2-inch strips (about 1/2 cup)
1 sprig fresh basil, leaves removed and torn into small pieces
½ cup cherry tomatoes, quartered
Coarse salt
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

Steps:

1. 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. 2. Meanwhile, heat 1/4 cup olive oil in a large sauté 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.