Garden Vegetable Pasta
A colorful pasta dish featuring caserecce tossed with sautéed red pepper, courgette, aubergine, and sweet cherry tomatoes in a fragrant oregano‑basil sauce. Finished with a drizzle of extra‑virgin olive oil and optional grated Grana Padano, it’s a bright, vegetarian dinner that celebrates summer vegetables.
Recipe by Francesco Mattana· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
35 min estimated total time for 4 servings.
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Ingredients
- 14 oz caserecce pasta
- 1 red pepper
- 1 courgette
- 1 aubergine
- 11 oz cherry tomatoes
- 1 tsp dry oregano
- 0.71 oz fresh basil
- 1/2 tbsp tomato paste
- 1 shallot
- 1 clove garlic
- to serve Grana Padano cheese
- salt, to taste
- pepper, to taste
- extra virgin olive oil, to taste
Instructions
- 1Bring 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.
- 2While the pasta cooks, heat 2 Tbsp of extra‑virgin olive oil in a large skillet over medium heat (about 350°F/347°F).
- 3Add the sliced shallot and minced garlic to the skillet; sauté for 1‑2 minutes until fragrant but not browned.
- 4Stir 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.
- 5Add the cherry tomatoes, tomato paste, and dry oregano; cook for an additional 3‑4 minutes, allowing the tomatoes to soften and release their juices.
- 6Remove the skillet from the heat and fold in the chopped fresh basil; season the vegetable mixture with salt and pepper to taste.
- 7When the pasta is al dente, reserve ½ cup of the cooking water, then drain the pasta well.
- 8Return 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.
- 9Mix everything together until the pasta is evenly coated with the vegetable sauce.
- 10Plate the pasta, optionally sprinkle with grated Grana Padano cheese, and serve immediately while hot.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Garden Vegetable Pasta?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Garden Vegetable Pasta recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Garden Vegetable Pasta recipe come from?
- It was shared by Francesco Mattana on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.