The English Post

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.


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About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.