This is another vegetarian pasta recipe that proves to be delicious without meat like pancetta, where the sauce solely rely on the slow-cooked vegetables. Easy to make, healthy, and so-satisfyingly yummy!
8+ Veggies in a Pasta
This time, I referred to the 《PASTA 基本と応用、一生ものシェフレシピ１００》written by Japanese chef Manaka Yangshu.
オルトラーナ is Ortolana (Italian), means ‘vegetable garden’. Ortolana pasta is a dish in which various vegetables are boiled and mixed with pasta.
There are actually no rules about what vegetables to use and what kind of pasta to serve with. I happened to have leftover celery and carrots at home, so I added onions to make a concentrated tomato sauce with fragrant vegetables. I also had courgette and bell peppers to make this garden-style fusilli. You can add several more vegetables to reduce the amount of pasta, so as to absorb more vegetables’ nutrition!
Ingredients
Serves 2
For the vegetables
- ½ (approx. 100 g) courgette, cut into 1 cm thickness
- 100 g mixed bell peppers, shredded
- 40 g ripe tomatoes, roughly chopped
- 40 g onion, sliced
- ¼ tsp salt
For the fusilli and others
- 150 g fusilli
- 1 clove garlic, minced
- 1 dried chilli, deseeded
- 200 g you can’t go wrong tomato sauce
- Parmesan cheese
- olive oil
- ¼ tsp salt
- black pepper
How to Make Summer Ortolana Fusilli
- Warm a tbsp of olive oil in a pan over medium-low heat, sauté the courgette and bell peppers until soften. Then add the onions and salt, cover with a lid and cook for 5 minutes. Set aside.
- Meanwhile, bring a pot of salted water to boil and cook the pasta.
- If required, heat a tsp more olive oil in the same pan, sauté the garlic and chilli until fragrant. Return the cooked vegetables, you-can’t-go-wrong tomato sauce, and 2 tbsp of pasta cooking water. Bring to a simmer.
- Stir in the cooked pasta, salt, olive oil and give it a vigorously quick stir to emulsify. Add a few more tbsp of pasta cooking water if needed.
- Freshly grate some Parmesan cheese and cracked black pepper on top before serving.
