Pasta with vegetables "Rimini"
8 servings
30 minutes
Vegetable pasta 'Rimini' is a light yet rich dish embodying the spirit of Italian cuisine. Named after a picturesque resort town, it combines the simplicity and brightness of Mediterranean flavors. Tender orzo pasta infused with the aromas of sweet pepper, eggplant, and red onion creates a harmonious ensemble. Olives add a spicy note, while dried basil highlights the Italian character of the dish. Vegetables sautéed in olive oil convey the warmth of the southern sun and homely comfort. This dish is perfect as a standalone treat or as a side to meat or fish. Its ease of preparation makes it an excellent choice for everyday dinner, while its rich flavor and colorful presentation can adorn any festive table.
1
Boil the pasta in salted water.
- Orzo pasta: 400 g
2
Cut the pepper and eggplant (I had zucchini instead of eggplant) into strips, and the onion into half rings.
- Eggplant: 1 piece
- Sweet pepper (capsicum): 1 piece
- Red onion: 1 piece
3
Sauté the onion in olive oil. Then add the eggplant and pepper, cook for 8-10 minutes, season with salt and pepper. Finally, add sliced olives and basil.
- Red onion: 1 piece
- Eggplant: 1 piece
- Sweet pepper (capsicum): 1 piece
- Black olives: 50 g
- Dried basil: to taste
4
Combine the pasta with the vegetables and heat for 1 minute.
- Orzo pasta: 400 g
