Pasta Mediterraneo

A mixed vegetable pasta topped with ricotta salata.

📝 Ingredients

• I Pound Short Pasta
• 1 Small Eggplant Cut Into 1 Inch Dice
• 1 Red Pepper Cut Into 1 Inch Dice
• 1 Zucchini Cut Into 1 Inch Dice
• 1 Small Red Onion Cut Into 1 Inch Dice
• 3 Cloves Garlic, Peeled And Minced
• 4 Tablespoons Olive Oil
• Salt & Pepper
• Red Pepper Flakes
• 4 Tablespoons Fresh Chopped Basil
• Grated Ricotta Salata Cheese

👨‍🍳 Instructions

1. 1Put a large pot of salted water on...: Put a large pot of salted water on to boil for the pasta, and while water is coming to a boil, heat the olive oil in a large frying pan.
2. 2Once hot, add the diced vegetables and cook...: Once hot, add the diced vegetables and cook over medium heat, stirring often until the vegetables are very soft and beginning to brown, about 20 minutes.
3. 3Remove from the heat and season with salt,...: Remove from the heat and season with salt, pepper, and red pepper flakes.
4. 4Cook your pasta of choice until it is...: Cook your pasta of choice until it is "al dente".
5. 5Drain, reserving a small cup of pasta water...: Drain, reserving a small cup of pasta water and toss the pasta with the cooked vegetables and chopped fresh basil.
6. 6Add enough water to keep the pasta moist,...: Add enough water to keep the pasta moist, and cook place the pasta pot over high heat for a couple more minutes, stirring continually until everything is well blended and piping hot.
7. 7Serve the pasta in individual bowls with a...: Serve the pasta in individual bowls with a sprinkling of grated ricotta salata cheese on top.