Caserecce all'ortolana

Caserecce all’ortolana is a light and nutritious first course, perfect for those who love the flavors of vegetables. Here is the recipe:

Ingredients

• 320 grams of caserecce
• 1 small eggplant
• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 200 grams of cherry tomatoes
• 1 clove of garlic
• Fresh basil (a few leaves)
• Extra virgin olive oil
• Salt and pepper to taste
• Parmesan cheese (optional)

Preparation

1. Start by washing all the vegetables. Cut the eggplant, zucchini, and bell peppers into cubes or strips, depending on your preference.
2. Cut the cherry tomatoes in half and set aside.
3. In a large pan, heat a drizzle of extra virgin olive oil and add the garlic clove to flavor the oil. Remove it as soon as it turns golden.
4. Add the diced eggplant and cook for about 5 minutes, then add the zucchini and bell peppers. Sauté the vegetables over medium heat, stirring occasionally.
5. Once the vegetables are almost done, add the cherry tomatoes and cook for another 5-7 minutes. Adjust salt and pepper to taste.
6. Meanwhile, bring a pot of salted water to a boil and cook the caserecce following the instructions on the package to achieve an al dente texture.
7. Drain the pasta and add it to the pan with the vegetables. Mix well to flavor the pasta.
8. Plate and add hand-torn fresh basil leaves to stay true to Italian tradition.
9. If you wish, you can sprinkle some grated Parmesan cheese before serving.

Curiosity

The casereccia is a typical Sicilian pasta, shaped like a small, slightly twisted tube, which holds the sauce very well and pairs perfectly with various types of condiments, from the simplest to the most elaborate. The term “ortolana” refers to the use of fresh garden vegetables, typical of Mediterranean cuisine, which celebrates the abundance of colors and flavors of seasonal vegetables.