Have you ever wondered what to do with that lonely zucchini, peperone, onion and those other veggies you have in the fridge? They’re not enough to make a course, but it’s a capital sin to leave them rotting there.
Today we’re making a sauce for pasta, with all the freshness and the delicacy of the vegetables.
You’ll notice there are no quantities here, because it’s supposed to empty your fridge from the lone vegetables.
Pasta with pan fried vegetable sauce
A very simple pasta to use the vegetables in the fridge
- One Zucchini
- Half or more eggplant
- One bell pepper (best if red or yellow. The green has a greenish taste to me)
- Shallot [Optional]
- Tomatoes (either sauce, or in a can or fresh, or even better cherry tomatoes, i always have one of them in the fridge)
- A clove of garlic
- [Optional] one or two leaves of fresh basil.
- 1lb of pasta
Cut in slices the onion, the zucchini, the eggplant, the bell pepper(s) and all the other vegetables (1). Mince the shallot (2) and sautè with some olive oil and a smashed clove of garlic (3-4) until golden.
Add the vegetables and leave them cook for 10 minutes at low temperature, closed with a lid (5). Then if you use tomato sauce, add the tomato sauce and cook for another 10 minutes at low heat (6). The result should be soft reddish vegetables (7). Adjust with salt and pepper, and let it cook at the desired consistence. I like them cooked but still compact.
In the meanwhile, cook the pasta al dente in salty water. When ready, drain it and add it to the pan, rise the heat to maximum and toss for a minute or two with a ladle of water from the pasta pot, until evaporated and dense.
Serve with a grind of pepper and a leave or two of fresh basil. Place grinded pecorino or parmesan aside (for the non vegans) or tofu (for vegans), and let your guest put their desired quantity. I personally prefer it plain.