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Categories:
olive oil red onion garlic red pepper zucchini black olives baby capers Pasta ricotta fresh basil nuts
Viewed: 91 - Published at: 10 years agoIngredients
- 1/4 cup olive oil
- 1 red onion finely chopped
- 2 cloves garlic crushed
- 1 eggplant finely chopped
- 1 red pepper seeded, finely chopped
- 1 zucchini finely chopped
- 1/2 cup pitted black olives
- 1 tablespoon baby capers rinsed, chopped
- 14 ounces shell pasta large
- 1/2 cup ricotta fresh
- 1/2 bunch basil leaves bunch, chopped
- 1 tablespoon toasted pine nuts
Method
- In a large frying pan, heat oil on medium. Saute the onion and garlic for 2-3 minutes, until onion is tender.
- Add the eggplant, pepper, zucchini, olives and capers. Cook for 10-15 minutes, stirring occasionally, until vegetables are tender. Season to taste.
- Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions, until tender.
- Drain pasta well and return to pot with vegetable mixture, ricotta and basil. Toss well and serve sprinkled with pine nuts.
