Pipe rigate with vegetables
4 servings
40 minutes
Penne rigate with vegetables is a bright and aromatic dish that embodies the best traditions of European cuisine. Tender tubular pasta pairs excellently with juicy vegetables, creating a harmony of flavors and textures. The dish's history traces back to Mediterranean cuisine, where fresh and simple ingredients play a key role. Blanched tomatoes give the sauce a rich flavor, while sautéed zucchini, eggplant, and sweet pepper add sweetness and a hint of smokiness. Olive oil enhances the natural taste of the vegetables, and the spicy notes of black pepper complete the composition. The final touch is delicate parmesan and fresh parsley that add sophistication to the dish. This recipe is perfect for a family dinner or a cozy evening, reminiscent of warm Italian sunsets and enjoying food.
1
Blanch the tomatoes, peel off the skin and seeds, and chop the flesh.
- Tomatoes: 400 g
2
Fry chopped zucchini, eggplant, and pepper in olive oil.
- Zucchini: 1 piece
- Eggplants: 1 piece
- Sweet pepper: 1 piece
- Olive oil: 2 tablespoons
3
In a separate pan, sauté finely chopped onion and carrot, add the flesh of the tomatoes. Season with salt and pepper.
- Onion: 1 piece
- Carrot: 1 piece
- Tomatoes: 400 g
- Salt: to taste
- Ground black pepper: to taste
4
Meanwhile, boil the pipe rigate in salted boiling water until cooked.
- Pipe rigate pasta: 350 g
- Salt: to taste
5
Mix the pasta with the sauce and vegetables. Sprinkle the finished dish with parmesan cheese and chopped parsley.
- Grated Parmesan cheese: 50 g
- Chopped parsley: 1 tablespoon