1 Box spaghetti 1 red bell pepper 2 cups diced eggplant 1/2 carrot 1 leek 1 pint cherry tomatoes 1/4 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
Clean and wash all vegetables. Quarter tomatoes, seed and dice peppers, eggplant, carrots and leeks, trying to cut them all the same size. Remember that the smaller the diced vegetables, the faster they will cook.
Boil green peas for 30 seconds in hot water, drain and shock in cold water to keep their bright color.
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. Season with salt and set aside on a plate.
Use more oil for eggplant and cook peppers last. When the peppers are done, add all previously sautéed vegetables to the pan.
Stir in green peas, crushed and minced garlic and quartered tomatoes.
Adjust seasonings, adding salt and black pepper, if necessary, and cook for a couple of minutes.
Boil pasta in plenty of salted water. Drain it ""al dente"", reserving 1/2 cup of cooking water, and stir into the vegetable sauce.
Add reserved cooking water and toss with Monti Iblei Extra Virgin Olive Oil.
Garnish with basil leaves and serve hot with a dash of extra virgin olive oil.
Try Barilla Classic Blue Box's Spaghetti. This long shaped pasta goes great with just about any sauce or pasta dish, making it Italy's most popular pasta shape!
A combination of pleasant sensations that vary from the slight sweetness of the pasta to the flavor of the vegetables and spices, all well-balanced. We pair it with a white wine that is straw-yellow in color with a bouquet of white flowers and fresh fruit with aromatic herb notes a dry, fairly mellow and hot wine that has good freshness and flavor and is ready to drink. Colli Bolognesi Pignoletto - Bianco Secco D.O.C.
To prepare the vegetable sauce you can indulge your imagination. In fact, if you like you can vary the vegetables that we proposed as desired, keeping to the general rule of using at least 5 different kinds of vegetables in season and ensuring that the total weight of the vegetables is equal to that of the pasta. If you would like to make your first course even tastier by giving it a touch of originality, try using whole grain spaghetti instead of regular spaghetti.