Pasta dell’Ortolana Umbra is a perfect summer dish showcased with garden vegetables. It is literally translated as “pasta of the Umbrian vegetable-grower.” Simple and quick, the summer goodness of the Umbria vegetable garden reigns.

Ingredients (for 4 people):

• 2 Yellow or red bell peppers
• 2 Eggplants
• 1 Medium-sized zucchini
• 1 Purple onion 
• 1 Carrot
• 1 Celery stalk
• Extra virgin olive oil, q. b. 
• Salt, q. b.
• 1-2 Chili peppers
• 8 – 10 Leaves of fresh basil
• Penne or rigatoni pasta (1 lb. serves 5 people)

Directions: Cut eggplant into small chunks and sprinkle with salt to remove bitterness. Let sit about 20 minutes and then rinse in cold water. Dice carrot, celery and onion. Cut peppers and zucchini into pieces. Cover saucepan with olive oil and heat, not allowing oil to burn. Add diced celery, onions and carrot and simmer until golden. Once golden, add eggplants and simmer about 5 minutes. Add chopped bell peppers and simmer a few more minutes. Add zucchini and continue simmering for about 10 minutes on low heat. Put on pasta water to boil. Add tomatoes, chopped basil and chili pepper. Add salt to taste. Simmer until vegetables are soft but not mushy. Add a splash of dry white wine to the vegetable sauce. When wine evaporates, your pasta sauce is ready. Cook pasta in salted boiling water until al dente. Add a bit of cold water to stop the cooking as soon as the pasta is al dente. Drain pasta, setting aside some of the brodo della pasta (hot pasta water) to add to sauce to make creamier, if needed. Put some of the vegetable ortolano sauce into the pasta pan and then return the boiling pasta to the pan. Add the remaining sauce to the pasta and put in serving dish. Mix gently. Top with additional sauce and serve. 

Buon appetito!

{gallery}Pasta ortolano Umbro{/gallery}