Penne with Vegetable Ragu

The recipe for Penne with Vegetable Ragu is a dish full of flavor and color, with a touch of Italy in every bite. Here’s how to prepare it.

Ingredients

• 320 g of penne
• 1 eggplant
• 1 zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 2 carrots
• 1 onion
• 2 cloves of garlic
• 400 g of canned tomatoes
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil
• grated Parmesan cheese (optional)

Preparation

1. Start by cutting the eggplant, zucchini, peppers, and carrots into cubes. Finely chop the onion and garlic.
2. In a large pan, sauté the onion and garlic with a drizzle of oil until they become transparent.
3. Add the eggplant and then the other vegetables, letting them sauté for a few minutes.
4. Pour the canned tomatoes into the pan with the vegetables, season with salt and pepper, and cook over medium heat for about 20 minutes, until you get a ragù consistency. If necessary, add a little water to prevent the sauce from drying out too much.
5. Meanwhile, bring a pot of salted water to a boil and cook the Penne according to the package instructions to achieve al dente texture.
6. Once the vegetable ragù and the pasta are ready, drain the penne and pour them into the pan with the ragù. Mix well to blend the flavors.
7. Serve hot and, if desired, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

Curiosity

The vegetable ragù is a lighter and vegetarian variant of the classic bolognese ragù, but it is no less delicious. It’s an excellent way to consume several servings of vegetables in a single dish, and it’s highly customizable: you can add or substitute the vegetables you have available or prefer. In Italy, such preparations are widely used, especially during the seasons when vegetables are more abundant and various.