Pasta Calabrese

Pasta fully loaded … with vegetables that is! And for the meat lover … you won’t miss it! Sometimes the simplest of dishes is best. If your garden is full of summer vegetables your shopping list for this amazing dish just got shorter.

Calabria is the toe of the Italian boot. This Southern Italian region is known for simple dishes. We love pasta so much that many of our pasta dishes become comfort foods. Pasta Calabrese is one.

Recipe

1 Pound rigatoni-cooked per package directions for al dente and drained (cook with plenty of salt in the water)
4 Tablespoons of olive oil
4 Cloves of garlic-peeled and sliced
Medium eggplant-cut into 1 inch cubes, no need to peel
1 Red bell pepper-cut into inch pieces
1 Yellow bell Pepper-cut into one inch pieces
1 Medium zucchini-cut into one inch pieces
15 Ounce can petite cut tomatoes
1 Cup torn basil leaves
1 Cup shavings of Parmesan cheese-use your vegetable peeler to achieve these little slivers
Serve with finely grated parmesan cheese on the side

In a large skillet heat 1/2 the oil over medium high heat. Eggplant tends to soak up much of the oil. To avoid this make sure your skillet and oil are hot and stir as you add.

Sauté the eggplant with 2 cloves of garlic and lightly brown eggplant. Turn the heat down as needed. Remove the garlic that becomes too brown or scorched. Set aside the eggplant.

Next add the remaining oil, bell peppers, zucchini and garlic. Sauté until all dente.

Add the tomatoes and scrape the skillet for the tasteful stuck-on drippings from the vegetables.

Add back the eggplant and simmer while cooking the pasta. Check for need of salt. Remember you are cooking the pasta in heavily salted water.

Place the drained hot pasta into a large pasta bowl. Pour the vegetable mixture over the pasta and mix.

Sprinkle the mixture with the shavings of Parmesan and basil.

Serve immediately with extra Parmesan cheese on the side.