Italian
Pasta all'Ortolana
by Casa Pappagallo · 705K subscribers on YouTube
A simple, rustic and super flavorful pasta with fried eggplant, sautéed peppers, capers and fresh basil. Perfect for hot summer days.
- Difficulty
- medium
Ingredients
9 items- Bell Peppersred or yellow, not green
- Eggplants
- Pickled Caperssome added at the beginning, some at the end
- 1 pcsGarlicwhole clove, then removed
- Olive Oil
- Basilfresh
- Salt
- Pastaany shape, e.g. fusilloni
- Pecorino(optional) — grated, to taste
Method
- Clean the bell peppers: remove filaments and seeds, then cut into thin strips.
- In a pan, heat olive oil with a whole garlic clove and basil.
- Add the peppers and some capers, cook over medium heat.
- Cut the eggplant into cubes and fry in hot oil until golden.
- Drain the eggplant on paper towels.
- Cook the pasta in salted boiling water.
- Remove the garlic from the pepper pan, add the fried eggplant, salt, and a few more capers.
- Add fresh basil.
- Drain the pasta al dente, reserving some pasta water.
- Toss the pasta with the sauce, adding a splash of pasta water to cream it.
- Serve with grated pecorino cheese and fresh basil.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
