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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, add salt and then cook the pasta until al dente.

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  • While the pasta is working, heat a large, deep skillet over medium-high heat. Add the EVOO (4 turns of the pan), garlic, zucchini, eggplant and onion. Season the vegetables with salt and pepper and cook for 10 minutes, giving the skillet a good shake, often.

  • Coarsely chop the roasted red peppers and add them to a food processor. Puree the peppers until almost smooth.

  • Deglaze the veggies with the wine, then stir in the roasted red pepper puree and tomatoes. Heat the sauce through and adjust the salt and pepper. Simmer the sauce for 5 minutes, then drain the pasta and add it to the skillet. Toss the sauce and pasta together with the chopped parsley and basil. Serve with grated cheese and crusty bread.

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