Mediterranean Pasta

Name: Mediterranean Pasta
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Tortiglioni pasta 14.1 oz; Red peppers 1 lb; Zucchini 1 cup; Eggplant 1 lb; Onions 3.5 oz; Peeled tomatoes 14 oz; Spicy Provolone cheese to taste; Vegetable oil to taste; Extra virgin olive oil to taste; Fine salt to taste

Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 30 min
Serving: 4 persone
Cost: Average

PRESENTATION

Mediterranean is one of the most loved sauces and reminds us of the various, delicious types of ingredients the territory offers. Thanks to Mediterranean pasta, we thought of making a delicious collection of summer vegetables that enrich the pasta. This main course is simple and fairly quick if you prepare everything in the right order.
Mediterranean pasta is a vegetarian and tantalizing first dish that will win you over, don't believe it? You just have to try!

With Mediterranean sauce, you can also prepare tasty dishes like:

Mediterranean Pasta Salad
Mediterranean Gnocchi
Mediterranean Potatoes
Mediterranean Salmon Fillets

INGREDIENTS: Tortiglioni pasta 14.1 oz (400 g); Red peppers 1 lb (450 g); Zucchini 1 cup (200 g); Eggplant 1 lb (450 g); Onions 3.5 oz (100 g); Peeled tomatoes 14 oz (400 g); Spicy Provolone cheese to taste; Vegetable oil to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Mediterranean Pasta

To prepare Mediterranean pasta, start with the vegetables. After cleaning the onion, chop it with a knife 1. Clean the bell peppers 2 and cut them into 1-inch pieces 3.

Heat some extra virgin olive oil in a pan and let the onion stew for a few minutes 4, then add the bell peppers and sauté them for a few minutes as well 5. Finally, add the chopped peeled tomatoes and cook over low heat for 15 minutes 6.

In the meantime, clean and cut the eggplants into 1-inch cubes 7, and fry them in hot vegetable oil at 350°F 8, making sure to drain them when golden. Meanwhile, clean and cut the zucchini into rounds 9.

Fry these as well 10 and subsequently drain them when golden 11. Once the fried vegetables are ready, put them in the pot with the sauce and let them season for the time it takes to cook the pasta 12.

Adjust the salt, mix 13, and add a little hot water to prevent the base from drying out too much 14. Cook the tortiglioni in boiling salted water 15.

Drain the pasta al dente directly into the sauce 16 and let it season before plating. Grate the spicy provolone 17 and your Mediterranean pasta is ready 18.