Fusilli all'Ortolana | Quick Pasta with Browned Vegetables
(0)
20 min
Quick
Sezamo
O rețetă clasică și vibrantă din bucătăria italiană, gata în doar 20 de minute. Spiralele de fusilli captează perfect cuburile rumenite de dovlecel, ardei kapia dulce și roșii cherry zemoase, totul învăluit într-o emulsie parfumată de ulei de măsline, usturoi, busuioc proaspăt și parmezan ras.
Ingredients
Preparation method
Preparing the pasta and vegetables
Bring a large pot of water and sea salt to a boil. When the water comes to a boil, add the fusilli pasta and cook according to the package instructions until al dente (about 9-10 minutes). Reserve about 100 ml of the hot pasta water before draining.
Wash the vegetables thoroughly. Cut the zucchini into approximately 1 cm cubes, remove the seeds from the kapia pepper and cut it into similar cubes, and cut the plum cherry tomatoes in half. Peel the garlic cloves and slice them thinly.
Cooking the vegetables and assembling
In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the sliced garlic and sauté for 30-40 seconds, just until fragrant, without letting it brown excessively.
Chef's tip
Cutting the vegetables into uniform sizes is key to even cooking: the zucchini and kapia pepper cubes should be the same size so they brown at the same rate.
The starchy pasta water reserved from boiling helps bind the olive oil with the vegetables' natural juices, forming a silky sauce that clings perfectly to the fusilli spirals.
15 min
Under an hour
