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Ingredients
- 1/4 cup EVOO Extra Virgin Olive Oil
- 1 cubanelle pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 small zucchini, halved lengthwise, seeded and chopped into a fine dice
- 1 firm eggplant, peeled and finely diced
- 1 carrot, peeled and finely chopped
- 1 onion, chopped
- 3 to 4 cloves garlic, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- Salt and pepper
- 2 tablespoons tomato paste
- 1 cup vegetable or chicken stock
- 1 28- to 32-ounce can Italian tomatoes
- A few leaves of basil, torn
- 1 pound whole wheat or whole grain fusilli
- 2 tablespoons butter
- A handful of grated Parmigiano-Reggiano cheese, plus some to pass at table
- A handful of chopped flat-leaf parsley, finely chopped
Yield
Serves: 4-6
Preparation
Heat EVOO in a large pot over medium to medium-high heat. Add peppers, zucchini, eggplant, carrot, onion and garlic. Season with thyme, rosemary, salt and pepper. Cook, partially covered, for 7-8 minutes, stirring occasionally. Add tomato paste and stir to combine. Add stock and tomatoes. Break up tomatoes with wooden spoon or potato masher, bring sauce to bubble, add basil and reduce the sauce over low heat for 30 minutes.
Bring a large pot of water to a boil for the pasta; salt the water, cook pasta to al dente. Reserve half a cup of starchy cooking water then drain pasta and add back to pot. Add butter, a few ladles of sauce, the reserved starchy water and toss to combine. Add cheese and toss to coat pasta. Serve pasta in shallow bowls topped with more vegetable sauce and parsley.