Perciatelli pasta with baked vegetables
12 servings
30 minutes
Pasta perciatelli with roasted vegetables is a true embodiment of Italian gastronomy, combining simplicity and sophistication. Perciatelli, a type of thick spaghetti, perfectly holds the aromatic sauce made from roasted vegetables and a spicy garlic wine sauce with mustard. The light sweetness of carrots, the tenderness of zucchini and squash, and the freshness of basil create a harmonious bouquet of flavors. This recipe reflects Mediterranean traditions of using seasonal vegetables, making it not only delicious but also healthy. It is perfect as a standalone dish or as a light side to meat or fish. Thanks to the quick roasting, the vegetables remain juicy while the pasta is tender and infused with natural aromas. This dish is a celebration of flavor in every bite!
1
Boil the pasta in salted water, drain, and rinse in cold water.
- Spaghetti: 900 g
- Salt: to taste
2
Slice the onion into rings. Cut the carrot, zucchini, and squash in half, then slice the halves lengthwise into strips.
- Spring onion: 12 pieces
- Courgette: 2 pieces
- Carrot: 4 pieces
- Zucchini: 2 pieces
3
Preheat the oven to 180 degrees. In a bowl, mix the chopped vegetables, garlic, 30 ml of olive oil, salt, and pepper. Spread everything on a baking sheet, bake for 4 minutes — until the vegetables start to soften (it's important not to overcook them).
- Garlic: 4 cloves
- Olive oil: 90 ml
- Ground black pepper: to taste
- Salt: to taste
4
Remove the garlic from the baking tray, place it in a blender, add mustard and vinegar. Start blending, gradually pouring in the remaining olive oil. Season with salt and pepper.
- Garlic: 4 cloves
- Dijon mustard: 2 tablespoons
- Wine vinegar: 125 ml
- Olive oil: 90 ml
- Ground black pepper: to taste
- Salt: to taste
5
Add the vegetables and sauce to the pasta and mix thoroughly. Chop the basil, leaving a few leaves for garnish, and add to the pasta.
- Basil: 225 g
