Get the facts about pasta
This recipe features rotini pasta tossed with a rich, flavorful sauce packed with sautéed mixed vegetables, tomatoes, and a hint of anchovy, finished with toasted pine nuts and fresh basil.
Equipment
- 1 Large Stock Pot For cooking pasta
- 1 Large Skillet or Pot For the vegetable sauce
- 1 Cutting Board
- 1 Chef's knife
- 1 Colander For draining pasta
Ingredients
Main
- Cook time: 25 Min
- Prep time: 20 Min
- Ingredients:
- 1 box Barilla PLUS rotini
- 4 tablespoons 50 ml extra virgin olive oil
- 1 medium yellow onion cut into 1” dice
- 3 cloves garlic chopped
- 2 anchovies chopped
- 1 large red pepper seeded and cut into 1” dice
- 1 large yellow pepper seeded and cut into 1” dice
- 1 medium eggplant peeled and cut 1” dice
- 1 medium zucchini halved sliced thin
- 1 medium yellow squash halved and sliced thin
- 15 oz. can quartered artichoke hearts packed in water drained
- 28 oz. can whole peeled tomatoes and juice
- To taste salt and black pepper
- 1 teaspoon Italian seasoning
- 1/4 cup pine nuts toasted
- 1 bunch fresh basil julienned
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat olive oil in a large skillet or pot over medium heat.
- Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic and chopped anchovies, cooking for 1-2 minutes until fragrant and anchovies dissolve.
- Add red and yellow peppers, eggplant, zucchini, and yellow squash; cook until vegetables begin to soften, about 10-15 minutes.
- Stir in drained artichoke hearts, canned tomatoes and their juice (breaking up whole tomatoes), Italian seasoning, salt, and pepper.
- Bring the sauce to a simmer, then reduce heat and cook for at least 20 minutes, or until vegetables are tender and flavors meld.
- While the sauce simmers, add the rotini pasta to the boiling water and cook according to package directions until al dente.
- Toast the pine nuts in a dry small pan over medium heat until golden brown.
- Drain the pasta, add it to the sauce, toss to combine, stir in toasted pine nuts and julienned basil, and serve immediately.
Notes
Ensure all vegetables are diced to a similar size for even cooking. Don't be afraid of the anchovies; they dissolve into the sauce, providing a deep umami flavor without tasting overly fishy. Taste the sauce and adjust seasoning frequently as it simmers. Toast the pine nuts gently to avoid burning, as they can turn quickly. Add the fresh basil just before serving to preserve its vibrant flavor and color.