Pasta all'Ortolana

GialloZafferano’s selected pasta all’ortolana uses short hollow fusilli with a colourful mixture of vegetables. Red and yellow peppers, zucchini, eggplant and cherry tomatoes give this garden-style pasta its varied appearance.

The vegetables are washed, dried and trimmed before slicing or chopping. Olive oil briefly browns a garlic clove, which is then removed before celery, carrot and leek begin the dressing.

Both pepper colours join the sautéed vegetables with salt and black pepper. Zucchini follow, then a ladle of the same pasta cooking water helps the vegetables cook evenly before eggplant and tomato enter.

The vegetable mixture cooks covered while the fusilli boil separately. The pasta transfers into the vegetable pan shortly before it has finished cooking, then completes its final minutes there.

Off the heat, roughly torn basil scents the pasta before plating. The recipe also explicitly offers the complete dish cold, which is the serving version selected here.