Penne with Vegetable Ragout
Pasta and Pizza | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
If the dish is served as a cold salad, mix all the ingredients well, adding more oil if necessary.
Ingredients
- Penne rigate - 17.6 oz
- Eggplants - 1 piece
- Pickled Eggplant with Peppers - to taste
- Canned White Asparagus - 1 can
- Garlic - 4 cloves
- Parsley - 1 bunch
- Basil - 1 bunch
- Grated Pecorino Pepato Cheese - 3.5 oz
- Olive Oil - 4 tablespoons
Step by Step guide
Step 1
Slice the eggplant lengthwise into pieces about 0.5 cm thick and grill them in a dry skillet until charred; the inside should remain slightly al dente.
Step 2
Cut the resulting long wedges crosswise into narrow strips.
Step 3
Remove the stems from the parsley and basil and chop them finely.
Step 4
Drain the liquid from the artichokes and pickled peppers, and cut the peppers and artichokes into strips of any shape. Crush the garlic with the side of a knife and chop finely.
Step 5
Mix all the ingredients well (they should be at room temperature so as not to cool the pasta too much) and dress with olive oil.
Step 6
Cook the penne according to the package instructions.
Step 7
Grate the cheese (I wanted to say Parmesan, but I couldn't bring myself to).
Step 8
If serving as a main dish, place the penne on a plate, drizzle with olive oil, top with the ragout, and sprinkle with grated cheese.
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