The first time I ever tried pasta all’ortolana was in Bolzano in the extreme north of Italy. This is pretty strange considering that it is a popular dish around Campania ( where I’m originally from ), I’d just never stumbled across it. It is a historical dish that can trace it’s conception back to farmers who would try to use up whatever they had left in their vegetable gardens from summer. It is a very simple dish to make, you just need to have the patience to ensure the vegetables are cooked in the right sequence starting from those that need the longest.
Anyway it is one of my favorite pasta dishes and hopefully when you try it it will become one of yours too!
Ingredients for 4 people:
- 350gr pasta (I prefer gnocchi)
- 1 large onion
- 1 stick of celery
- 2 aubergines
- 2 carrots
- 1 yellow pepper
- 3 courgettes
- 10 baby tomatos
- basil
- salt, chili
- 20gr Parmesan
Method:
Slice the onion in largish pieces and fry in a large frying pan with plenty of extra virgin olive oil, the celery and chilli.
Once the onion is blonde add the aubergine (cut into chunks), leave the skin on.
After about 2 minutes add the carrot (cut into chunks ).
After around 5 minutes add the pepper (make sure it is cleaned properly and cut into strips).
After 2 minutes add the courgettes ( you guessed it..cut into similar chunks ) and straight after that cut the tomatoes in quarters and add those too.
If the vegetable mix looks very dry add a glass of water. Finish cooking on a gentle heat until all the vegetables are cooked. Add the basil and parsley when you have finished cooking.
Now cook the gnocchi in plenty of salted water. Drain and add to the sauce. Plate up and add the Parmesan cheese, if you’re lucky enough to live near an Italian delicatessen add some Scarmorza too, this will melt beautifully and compliment the dish.
This dish needs around 40/60 mins cooking time and make sure the sauce is always cooked on a gentle heat!
Buonissimo!!
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