Orecchiette with mixed vegetables

Orecchiette with mixed vegetables is a dish rich in vegetables and earthy flavors, typical of the Apulian cuisine with some variations to include a variety of vegetables. Here are the ingredients and the preparation:

Ingredients

• 320 g orecchiette
• 200 g cherry tomatoes
• 1 zucchini
• 1 small eggplant
• 1 red bell pepper
• 1 carrot
• 2 cloves of garlic
• Basil to taste
• Extra virgin olive oil
• Salt to taste
• Pepper to taste
• Grated Parmesan cheese (optional)

Preparation

1. Wash all the vegetables. Cut the zucchini and eggplant into cubes, the bell pepper into strips, and the carrot into thin slices. Cut the cherry tomatoes in half.
2. In a large pan, sauté the garlic cloves in extra virgin olive oil and then remove them as soon as they are golden.
3. Add the prepared vegetables to the pan, starting with those that require longer cooking: first the carrot and bell pepper, after a few minutes add the eggplant, and finally the zucchini and tomatoes.
4. Cook over medium-low heat, stirring occasionally. Season with salt and pepper.
5. In the meantime, bring salted water to a boil in a pot for the orecchiette.
6. Cook the orecchiette according to the package instructions until al dente.
7. Drain the pasta and add it to the vegetable mix in the pan, sautéing everything together for a few minutes so the flavors meld.
8. Serve hot, garnished with fresh basil leaves and, if desired, a sprinkle of grated Parmesan cheese.

This dish is a great way to enjoy the abundance of vegetables in a Mediterranean way. You can vary the vegetables according to the season and your personal tastes. Also, orecchiette, with their concave shape, capture the sauce and vegetable pieces well, making each bite rich and flavorful.