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Pasta with summer vegetables sauce

PASTA WITH SUMMER VEGETABLES SAUCE
Written by Veronica Lavenia

Pasta with summer vegetables sauce is a simple yet so tasty recipe. Vegetables from my garden and freshly picked basil are the key to a typical summer dish of the Italian tradition. You can enrich the dish with other seasonal vegetables of your choice such as bell peppers. If you do not love garlic, you can replace it by adding a few leaves of oregano and white pepper. If the vegetables are fresh, after steaming, once added to the tomato sauce they will melt with the sauce and enrich it with a special flavor. This pasta dish is perfect to enjoy for a summer dinner, with a table set on the patio of the house, with a good glass of cold wine. 

Pasta with summer vegetables sauce: Ingredients

Serves 2

3 eggplant/aubergine

3 zucchini

1 onion

1 clove garlic, chopped

300 g (11 oz) tomato sauce

Pinch of sea salt

4 tbsp Extra virgin olive oil

4 basil leaves

160 g (5 oz) pasta

 

Pasta with summer vegetables sauce: Method

  1. Wash the vegetables and cut into small cubes. Cook them steam. Once cooked, pour the vegetables in a pan with the garlic, two tablespoons of oil and flavor for two minutes.
  2. Cook the pasta al dente in boiling salted water.
  3. Cook the tomato sauce, adding a pinch of salt and the basil leaves halfway through cooking. When cooked, add the vegetables. Season the pasta and serve immediately.

ASTA WITH SUMMER VEGETABLES SAUCE

Don’t miss:

Pasta with tomato sauce

Pasta with asparugus pesto

 

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.