Vegetarian Rigatoni with Garden Medley

Vegetarian Rigatoni with Garden Medley, or Rigatoni all'Ortolana, is a vibrant and hearty dish that celebrates the bounty of fresh garden vegetables. This Italian pasta specialty features a medley of zucchini, eggplant, bell peppers, and a rich tomato sauce, creating a delightful vegetarian ragu that bursts with flavor. Originating from the rustic kitchens of Italy, this dish not only offers a comforting meal but also showcases the seasonal produce of summer. The slow-cooked vegetables meld together beautifully, providing a wholesome and satisfying experience. Serve it with a generous sprinkle of Pecorino cheese and fresh basil for an elevated finish. Perfect for family gatherings or a cozy dinner, this dish is sure to impress even the most discerning palates.

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Ingredients (Makes 4 portions)

Pasta

500 g rigatoni pasta (18 oz)

Vegetables

½ zucchini (150 g)
½ eggplant (150 g)
½ red bell pepper (150 g)
¼ onion, chopped
1 small carrot, chopped
1 celery stick, chopped

Cooking Essentials

5-6 tablespoons extra virgin olive oil
1 garlic clove, crushed
1 tablespoon sea salt for boiling pasta

Sauce Base

3 cans blended peeled tomatoes

For Serving/Garnishing

Pecorino cheese, grated (to taste)
Fresh basil leaves (to taste)

Seasoning

Salt and pepper (to taste)

Nutrition Information (per 100g)

Calories: 150
Fat: 7
Protein: 5
Carbohydrates: 20
Fiber: 3

Directions

Preparation of Vegetables

1. Dice the zucchini, eggplant, and red bell pepper into uniform cubes.

Sofrito Base

2. In a large pan, heat 5 to 6 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 10 minutes until softened.

Cooking Vegetables

3. Add a splash of water to the pan to prevent sticking. Cover and cook for an additional 10 minutes, stirring occasionally.

Adding Garlic and Other Vegetables

4. After 7 minutes, reduce the heat to medium-low, add more water if necessary, and stir in the crushed garlic.

Incorporating Main Vegetables

5. Gently add the diced zucchini, eggplant, and red bell pepper to the pan. Season generously with salt and stir to combine.

Simmering the Ragu

6. Cover the pot and let the mixture cook for 15 to 20 minutes, stirring occasionally and adding more water to prevent burning.

Adding Tomato Sauce

7. Once the vegetables are tender, slowly pour in the blended peeled tomatoes. Season with salt and pepper, cover, and let simmer for 20 to 30 minutes on medium-low heat.

Cooking the Pasta

8. While the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente, approximately 10-12 minutes.

Combining Pasta and Sauce

9. Once the sauce has thickened to your liking, turn off the heat. Drain the pasta, reserving a mug of pasta water.

Finishing Touches

10. Add the drained pasta to the sauce, tossing gently to coat. Incorporate a generous amount of grated Pecorino cheese and fresh basil leaves.

Serving

11. Transfer the vegetarian rigatoni to a serving bowl, topping with additional Pecorino and basil. Serve hot and enjoy!

Cookix's Secrets

Alternative Cooking Methods

Try roasting the vegetables instead of sautéing for a caramelized flavor.

Flavor Enhancements

Incorporate a splash of red wine or balsamic vinegar for a deeper flavor.

Ingredient Freshness

Use the freshest seasonal vegetables available for the best flavor.

Protein Additions

For a heartier meal, add cooked lentils or chickpeas to the sauce.

Texture Variation

For added texture, consider roasting the vegetables before adding them to the sauce.

Ask Cookix, your sous-chef