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Barilla® Spaghetti with Vegetarian Sauce

di Academia Barilla

Barilla® Spaghetti with Vegetarian Sauce
40 minutes


First course


Ingredients for 8 people

1 Box Barilla® Spaghetti
1 red bell pepper
2 cups diced eggplant
½ carrot
1 leek
1 pint cherry tomatoes
¼ cup green peas
1 clove garlic
4 leaves basil
Salt and pepper to taste
4 tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
2 tablespoons Academia Barilla Monti Iblei Extra Virgin Olive Oil

Preparation 20 minutes preparation + 20 minutes cooking
1. Clean and wash all vegetables

2. Quarter tomatoes, seed and dice peppers, eggplant, carrots and leeks, trying to cut them all the same size

3. Remember that the smaller the diced vegetables, the faster they will cook

4. Boil green peas for 30 seconds in hot water, drain and shock in cold water to keep their bright color

5. Heat a small amount of 100% Italian Extra Virgin Olive oil in a pan over medium heat and sauté all vegetables separately for a couple of minutes until tender, adding 1 or 2 tablespoons of water to keep them moist

6. Season with salt and set aside on a plate

7. Use more oil for eggplant and cook peppers last

8. When the peppers are done, add all previously sautéed vegetables to the pan

9. Stir in green peas, crushed and minced garlic and quartered tomatoes

10. Adjust seasonings, adding salt and black pepper, if necessary, and cook for a couple of minutes

11. Boil pasta in plenty of salted water

12. Drain it ""al dente"", reserving 1/2 cup of cooking water, and stir into the vegetable sauce

13. Add reserved cooking water and toss with Monti Iblei Extra Virgin Olive Oil

14. Garnish with basil leaves and serve hot with a dash of extra virgin olive oil