Penne all'Arrabbiata with Grilled Vegetables
Let me tell you the story behind this recipe: one summer evening in Rome, I discovered the power of arrabbiata, that spicy tomato sauce that awakens the taste buds. By adding grilled garden vegetables, I wanted to create a vegetarian dish that pays homage to authentic Italian cuisine. Every bite of these penne will transport you to Italy, with the sweetness of roasted bell peppers, the creaminess of eggplant, and the subtle heat of chili. It's a quick, colorful, and flavorful recipe perfect for a casual dinner. You'll see, it's a true Mediterranean journey!
Ingredients
- penne pasta400 g
- zucchini2
- red bell peppers2
- eggplant1
- canned peeled tomatoes400 g
- garlic3 cloves
- dried chilies1-2 to taste
- extra virgin olive oil4 tablespoons
- saltto taste
- fresh basila few leaves
- grated Parmesan (optional)50 g
Nutrition
Instructions
- 1
Wash the zucchini, bell peppers and eggplant, dice them. Grill in a pan with a drizzle of olive oil until tender and lightly browned. Set aside.
- 2
In a large pan, heat 2 tablespoons of olive oil. Add minced garlic and crushed chilies, sauté for 1 minute without burning.
- 3
Pour in crushed peeled tomatoes, season with salt, and simmer on low heat for 10 minutes. Mash tomatoes with a fork to get a thick sauce.
- 4
Meanwhile, cook pasta in a large pot of salted boiling water according to package directions. Drain al dente, reserving a cup of pasta water.
- 5
Add grilled vegetables to the arrabbiata sauce, mix. Toss in cooked pasta and a splash of pasta water to bind. Serve hot garnished with fresh basil and Parmesan (if using).
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