Fusilli with vegetables
4 servings
50 minutes
Fusilli with vegetables is a vibrant dish of Italian cuisine that embodies the Mediterranean harmony of flavors. Its history roots in the traditions of simple farm recipes where seasonal vegetables and pasta created nutritious and aromatic dishes. Tender eggplants, sweet bell peppers, and carrots soaked in white wine and chicken broth give the sauce a rich flavor. Tomato paste, fresh and canned tomatoes along with basil and oregano form a thick, fragrant base. Served with fusilli, this sauce perfectly absorbs into the pasta's twisted shapes, creating a rich and balanced combination. Fusilli with vegetables is an ideal dish for lovers of light yet rich Italian cuisine that works well as a standalone meal or a side to meat and fish.
1
Boil the pasta.
- Pasta: 250 g
2
Sauté finely chopped onion and garlic.
- Onion: 2 pieces
- Garlic: 6 cloves
3
Cut all vegetables into cubes. Add eggplant and carrot to the pan. After 10 minutes, pour in broth and wine and simmer until all vegetables are soft. Remove the lid to allow the chicken broth to evaporate.
- Eggplant: 1 piece
- Carrot: 2 pieces
- Chicken broth: 1 l
- White wine: 0.5 glass
4
Add pepper. Simmer for another 10 minutes.
- Red sweet pepper: 1 piece
5
Blend canned and fresh tomatoes. Add tomato paste and ketchup if desired. Pour the resulting paste over the vegetables. Add 1/2 tsp of salt and 2 tbsp of sugar. Bring to a boil, simmer for another 10 minutes, then add spices.
- Canned tomatoes: 250 g
- Tomato paste: 1 tablespoon
- Sugar: 2 tablespoons
- Salt: 0.5 teaspoon
- Dried basil: pinch
- Oregano: pinch
- Ground black pepper: pinch
