Italian
Pasta Alla Mediterranea
by Giallozafferano · 2.9M subscribers on YouTube
Peppers, eggplant, and zucchini: the quintessential Mediterranean side dish! In this recipe we transformed it into a delicious sauce with tomato and onion, which will perfectly season any type of pasta! For a quick and easy superb lunch!
- Difficulty
- medium
Ingredients
11 items- 100 gOnions
- Extra Virgin Olive OilFor sautéing onions
- 450 gBell Peppers
- 400 gPeeled Tomatoes
- 450 gEggplants
- Seed OilFor frying vegetables
- 200 gZucchini
- SaltTo taste
- Hot Water(optional) — If needed to adjust sauce consistency
- 400 gPastaAny type of pasta
- Provolone PiccanteGrated, to taste
Method
- Cut 100 g of onions and let them wilt in a pan with extra virgin olive oil.
- Cut 450 g of bell peppers, remove the seeds and core, and add to the pan with the onions.
- Add 400 g of peeled tomatoes.
- Let the sauce cook for 15 minutes.
- Cut 450 g of eggplants and fry them in seed oil, then drain.
- Cut 200 g of zucchini and fry them in seed oil, then drain on paper towels.
- Add the fried eggplants and zucchini to the sauce.
- Season with salt and add hot water if needed.
- Cook 400 g of pasta in boiling salted water.
- Drain the pasta al dente and toss with the sauce.
- Add grated provolone piccante cheese.
- Mix well and serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
