A delicious one-pot pasta with marinara sauce and fresh summer vegetables.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Ingredients
2 tablespoons extra virgin olive oil
1-2 Japanese or Chinese eggplant, cubed
1 red bell pepper, seeded and sliced
pinch of red pepper flakes
1/4 teaspoon sea salt
2 large cloves garlic, peeled and thinly sliced
1 medium zucchini, halved lengthwise and sliced
8 oz. sliced crimini mushrooms
2/3 bag of Alessi Casarecci pasta
1 1/2 cups water
1 (24 oz.) jar Alessi Chunky Marinara Pasta Sauce
3 tablespoons capers
1 cup torn or julienned fresh basil leaves
Instructions
Heat olive oil in a large saute pan over medium heat. Add the eggplant, bell pepper, red pepper flakes, and salt and saute until just tender, about 5 minutes. You can cover the pan with a lid to get it going a little faster. Add the garlic, zucchini and mushrooms and saute another 3 minutes or until tender. Transfer vegetables to a bowl.
Add the dry pasta, water, and sauce to the same saute pan. Stir to combine and bring to a simmer. Cover simmer over low heat for 15 minutes, or until pasta is al dente, stirring occasionally. Stir in the capers. Top the pasta with the cooked vegetables and fresh basil.