Penne with vegetable ragout
4 servings
30 minutes
Penne with vegetable ragout is a harmonious blend of traditional Italian pasta and Mediterranean vegetables, creating a vibrant and aromatic dish. Inspired by the rich flavors of Southern Europe, this recipe combines tender eggplants, tangy artichokes, and sweet pickled peppers, complemented by fresh herbs and garlic. Lightly grilling the vegetables preserves their texture, while olive oil and grated cheese add depth to the flavor. This recipe is perfect for a summer dinner when you crave something fresh yet hearty. Penne with vegetable ragout can be served as a main dish or as a colorful side to meat or fish dishes. Each bite of this pasta is a journey to the sunny corners of Europe where the simplicity of ingredients creates true gastronomic magic.
1
Slice the eggplant lengthwise into pieces about 0.5 cm thick and grill in a dry skillet until charred, leaving the inside slightly al dente.
- Eggplant: 1 piece
2
Cut the resulting long slices crosswise into narrow strips.
3
Remove the stems from the parsley and basil and chop them finely.
- Parsley: 1 bunch
- Green basil: 1 bunch
4
Drain the liquid from the artichokes and pickled peppers, and cut the peppers and artichokes into strips of arbitrary shape. Crush the garlic with the side of a knife and chop finely.
- Canned artichoke hearts: 1 jar
- Marinated bell pepper: to taste
- Garlic: 4 cloves
5
Mix all the ingredients well (they should be at room temperature to avoid cooling the pasta too much) and dress with olive oil.
- Olive oil: 4 tablespoons
6
Boil the penne according to the package instructions.
- Penne rigate: 500 g
7
Grate the cheese (I wanted to write parmesan, but I couldn't bring myself to).
- Grated cheese: 100 g
8
If served as a main dish, place the penne on a plate, drizzle with olive oil, add the stew on top, and sprinkle with grated cheese.
- Olive oil: 4 tablespoons
- Grated cheese: 100 g
