 |
90
ml/ 6 tablespoons extra virgin |
| |
olive
oil |
|
2
medium onions, diced |
|
2
shallots, diced fine |
|
2
cloves of garlic, crushed |
|
2
green or yellow zucchini, diced |
|
2
red or yellow peppers, diced |
|
2
eggplant, diced |
|
30
grams/ 2 tablespoons flat leaf |
| |
parsley,
minced |
|
5
nicoise olives, pitted and |
| |
chopped |
|
½
kilo/ 1 pound fresh tomatoes, |
| |
peeled,
seeded and chopped |
|
125ml/
½ cup dry white wine |
|
30
grams/ 2 tablespoons |
| |
Parmesan,
grated |
|
30
grams/ 2 tablespoons Pecorino |
| |
Romano,
grated |
|
450
grams/ 1 pound dried rigatoni |
| |
pasta
|
|
|
Heat
the olive oil in a medium sauté pan and add the onions, shallots,
garlic and half of the parsley. Cook slowly over a low heat, adding
a small amount of wine to avoid sticking. Add the zucchini, peppers,
and eggplant to the pan stirring continuously for 8 minutes. Add
the olives and turn up the heat, then add the wine and cook for
3-4 minutes, continuing to stir.Lower the heat.
Cook the pasta
according to the directions on How
to make Fresh Pasta Turn up the heat under the sauce and add
the rigatoni, stirring well. Add one-half of the cheese and the
oregano and mix well. Put the pasta and sauce into a serving bowl,
sprinkle the parsley over all. Serve the remainder of the cheese
at the table.
|
