Few things are as easy and satisfying to cook for dinner during the summer as pastas with tons of fresh vegetables straight from the garden. It almost feels too simple to even share a recipe for, but we just can’t resist – a beautiful platter of pasta, zucchini, eggplant, tomatoes and basil must make the world a better place. That simply has to be the case.
9 times out of 10, Mike will be the designated cook when this something like this is our plan for dinner, and I can’t help but to think his Italian blood (Mike’s great grandparents emigrated from Italy to America in the early 1900’s) makes him perfectly cut out for the task. I – the Swede – shine when it comes to potatoes, but pasta and eggplant and zucchini and tomatoes and basil… that’s all his territory.
If you’d like to add in some legumes – which we sometimes do and sometimes don’t – know that soft small white beans are excellent to stir in at the end and just allow to get warm. A handful of toasted pumpkin or sunflower seeds on top is also a nice variation. Enjoy meals such as this one a lot this harvest season, ok?
För recept på svenska, klicka här: Enkel sommarpasta med zucchini och aubergine
Total Time: 30 min
500 g pasta
2 eggplants (550 g), cut into 1-2 cm cubes
2 zucchinis (700 g), quartered and cut into 1-2 cm slices
500 g cherry tomatoes (900 ml), cut in half
2 cloves garlic, minced
One bunch fresh basil, torn or chopped roughly
Salt and black pepper
- Cook the pasta according to the package instructions.
- Meanwhile, sauté the eggplant and zucchini with 1 tsp of salt in a splash of olive oil over medium heat for 15 min, stirring regularly. Remove from the pan and set aside.
- In the same pan, sauté the tomatoes in a splash of olive oil over medium heat for 4 min. Add in the minced garlic and sauté for just one more minute. Take off the heat and set aside.
- In a large bowl, stir together the pasta, eggplant and zucchini, tomatoes, and basil. Season with additional salt to taste and a good grind of black pepper.
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– Sophia & Michael