Orecchiette all'Ortolana (Garden Vegetables Pasta)
This is for the ones who love fresh, simple. Italian pasta.
Orecchiette all'Ortolana is traditional and simple plant-based pasta dish.
A mix of eggplant, zucchini, pepper, tomatoes and onion, this recipe has the potential to become your go-to vegetable pasta dish.
This recipe is from Osteria Tram Tram in Rome.
This recipe makes 4 portions of Orecchiette all'Ortolana.
This recipe is fully vegan and you can use different vegetables based on the season. Want to explore other Italian recipes? Check our fresh pasta workshops!
INGREDIENTS:
350 grams orecchiette
2 zucchini
1 eggplant
1 bell pepper
10 cherry tomatoes tomatoes
1 onion
80 grams Parmesan plant-based cheese (find the 10 minutes cheese recipe here)
3 spoons extra virgin olive oil
Salt
Chili flakes
Ground turmeric (optional)
a handful of basil leaves
lemon zest
THE RECIPE:
Salt the eggplant: Wash and peel the eggplant, then cut it into small cubes. Put them in a colander, sprinkle with salt (for the eggplant) and leave for about 30 minutes to draw out the moisture. Put a plate with something heavy on top, so it drains better.
Prep the other vegetables: While the eggplant drains, clean the remaining vegetables. Finely chop the onion and cut the 2 zucchini, bell pepper and tomatoes into small pieces.
Rinse the eggplant: Rinse the eggplant cubes and squeeze them well to remove excess water and salt.
Sauté the onion: Heat 3 tablespoons extra virgin olive oil in a saucepan and gently fry the onion until soft.
Add the vegetables: Add all the vegetable pieces, season with salt (for seasoning) and chili flakes. If you like, add a pinch of turmeric to brighten the color of the dish.
Cook the vegetables: Cook over medium heat for about 30 minutes, stirring now and then with a wooden spoon. Add a bit water if the mixture starts sticking to the bottom.
Boil the pasta: Meanwhile, cook the 350 grams orecchiette in salted boiling water until al dente.
Toss together: Drain the orecchiette and toss them in the saucepan with the vegetables. Finish with the cheese directly in the plate.
MACCHÈ TIPS:
Make it smell like home!
Right before serving, add some basil (cut by hand) and some lemon zest in the pan and toss it with the pasta.
It will highlight and freshen up the flavours!
