Garden Vegetable Pasta

Bring a large pot of salted water to a boil over high heat; once boiling, add the caserecce pasta and cook according to the package directions (about 10‑12 minutes) until al dente.

While the pasta cooks, heat 2 Tbsp of extra‑virgin olive oil in a large skillet over medium heat (about 350°F/350°F).

Add the sliced shallot and minced garlic to the skillet; sauté for 1‑2 minutes until fragrant but not browned.

Stir in the sliced red pepper, diced courgette, and diced aubergine; continue to sauté, stirring occasionally, for 5‑7 minutes until the vegetables are tender and lightly caramelized.

Add the cherry tomatoes, tomato paste, and dry oregano; cook for an additional 3‑4 minutes, allowing the tomatoes to soften and release their juices.

Remove the skillet from the heat and fold in the chopped fresh basil; season the vegetable mixture with salt and pepper to taste.

When the pasta is al dente, reserve ½ cup of the cooking water, then drain the pasta well.

Return the drained pasta to the pot or a large serving bowl; toss with the sautéed vegetables, adding a splash of the reserved pasta water and a drizzle of extra‑virgin olive oil if the mixture seems dry.

Mix everything together until the pasta is evenly coated with the vegetable sauce.

Plate the pasta, optionally sprinkle with grated Grana Padano cheese, and serve immediately while hot.