Shelly's Recipe

PASTA MEDITERRANEO

Category: Pasta

1 pound short pasta, cooked al dente
1 small eggplant cut into 1 inch dice
1 red pepper cut into 1 inch dice
1 zucchini cut into 1 inch dice
1 small red onion cut into 1 inch dice
3 cloves garlic, peeled and minced
4 tbsp olive oil
Red pepper flakes, salt & pepper
4 tbsp fresh chopped basil
Grated ricotta salata cheese, garnish

While pasta is cooking, heat the olive oil in a large frying pan. Once hot, add the diced vegetables and cook over medium heat, stirring often until the vegetables are very soft and beginning to brown, about 20 minutes. Remove from the heat and season with salt, pepper, and red pepper flakes.

Drain, reserving a small cup of pasta water and toss the pasta with the cooked vegetables and chopped fresh basil. Add enough water to keep the pasta moist, and cook place the pasta pot over high heat for a couple more minutes, stirring continually until everything is well blended and piping hot. Serve the pasta in individual bowls with a sprinkling of grated ricotta salata cheese on top.