Dry Passatelli with Vegetables
Among the many fresh pastas of the Emilia Romagna tradition, there’s one that’s a perfect vegetarian option: passatelli! Today we present them in an ideal summer version. Discover the recipe for dry passatelli with vegetables.
HOW TO PREPARE DRY PASSATELLI WITH VEGETABLES
Ingredients for 4 people:
- 1 pack of Rossi Fresh Passatelli
- 1 clove of garlic
- 2 zucchinis
- 1 eggplant
- Half a jar of tomato purée
- Extra virgin olive oil
- Vegetable oil for frying
- Salt and pepper
- Grated Parmigiano Reggiano
Preparation
- Cut the eggplant into cubes and fry them in plenty of hot oil. Drain them on a sheet of paper towels and set aside.
- Clean the zucchinis and slice them, then quickly sauté in a pan with a drizzle of extra virgin olive oil and one clove of garlic. Remove the garlic, add the eggplant, then pour in the tomato purée and let everything cook together for about ten minutes.
- Season the vegetable sauce with salt and pepper.
- Cook the passatelli in plenty of boiling water, drain them when they float to the surface, and gently mix them with the vegetable sauce.
- Plate the dry passatelli with vegetables and finish with a grating of Parmigiano Reggiano.