Pasta alla pugliese: Vegan Orcchiette pasta with eggplant, zucchini, and fresh tomato

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Pasta alla pugliese 


For 4 ppl

  • ½ lb orecchiette pasta
  • 1 eggplant, cubed
  • 12-15 cherry tomatoes, quartered
  • 2 zucchini, cubed 
  • 2 cloves garlic, minced 
  • 1 shallot, finely chopped 
  • 1 small bunch fresh parsley, chopped
  • Extra virgin olive oil

Place eggplant in colander and salt. Put a weight on it to drain water and remove bitterness. 

5 -10 minutes before hands

Meanwhile chop the rest of your ingredients.

Boil the pasta in salted water

Sauté the onion and garlic, then add the eggplant and sauté until soft, then add the zucchini and cook until softened. 

When the pasta is cooked al dente, add it to the pan with all the ingredients. Finally add the tomatoes, parsley.

Toss to combine. Finish with a little extra virgin olive oil to serve. 

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