Mediterranean Vegetables and Pasta

During a holiday a couple of years ago in Kefalonia, this became a firm family favourite. Delicious vegetables, fresh from the local market, prepared in olive oil with pasta and cheese. What’s not to love?

The vegetables are prepared a bit like a ratatouille and can be cooked in advance. A great dish to get you in the mood for summer now that spring is well and truly on it’s way.

Serves 4
1 onion – diced
1 clove garlic – crushed or finely chopped
1 courgette – diced
1 small red pepper – diced
1 aubergine – diced
1 red chilli – chopped
2-3 tablespoons olive oil
250g passata
2-3 tomatoes – diced
200g mozarella
150g strong cheese – mature cheddar or gruyere
250g pasta – I used Farfalle but any shape will do
Basil leaves

Heat the oil in a large frying pan then add the onions and garlic. Cook gently for around 5 minutes then add the rest of the vegetables except the tomatoes. Continue to cook, stirring occasionally until everything starts to get tender; around 15 minutes or so. Now add the fresh tomotoes and cook until they break down, then add the passata. Season with salt and pepper, then shred a few basil leaves and add them. Cook down until the sauce is nice and thick and the tomatoes have disintegrated.

Bring a pan of water to the boil and cook the pasta as per the instructions on the pack. You want the pasta to be quite firm as it will continue to cook once added to the sauce. Drain then mix in with the vegetable sauce.

Transfer to an oven dish, top with the cheeses and a drizzle of olive oil then bake in the oven at 200C until the sauce bubbles and cheese starts to brown. Remove from oven, sprinkle with more shredded basil leaves and serve with a green salad, a fennel and white cabbage salad or a beetroot slaw.

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