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Recipe for Paccheri Pasta with Vegetable Ragu

Ingredients:

1 can of San Marzano dell'Agro Sarnese-Nocerino DOP tomatoes

1 bag of paccheri Pasta

1 yellow bell pepper

1 small zucchini

1 small yellow zucchini squash

1 small eggplant

1 cup baby spinach

2 garlic cloves

1 small bunch of fresh basil

1 glass of white wine

Extra Virgin Olive Oil

Salt and pepper

\"PHOTO:
ABC News
PHOTO: Fabrizio Facchini's paccheri pasta with vegetable ragu
>

Directions:

Crush the San Marzano tomatoes with your hands leaving as few chunks as possible. You can also use a food processor, place on the side for later.

Prep your vegetables: Peel and de-seed your bell pepper, dice your eggplant and slice your zucchini and squash.

Add some olive oil to a sauté pan, smash the garlic cloves with a knife and then add garlic to the oil over medium heat, keep a close eye not to burn the garlic.

After a couple of minutes, add the bell pepper and eggplant and stir fry for about 5-6 minutes.

Add the squash and cook for a couple additional minutes.

Deglaze by adding the white wine to the pan and let it caramelize the bits.

Meantime, drop your pasta into boiling salted water, the paccheri should take 12-13 minutes to cook al dente (firm to the bite). You may want to check it at 10 minutes for ideal consistency.

Add the tomatoes to your pan, stir and season with salt and pepper and cover for 5 minutes.

Add some fresh basil, cover and cook on a low flame.

Once your pasta is cooked al dente, drop the paccheri into the sauce, add the baby spinach, sauté and cook for couple more minutes.

When it’s ready, plate the pasta in a nice dish, finish with a pinch of fresh cracked pepper, a drizzle of olive oil and a couple fresh basil leaves.

Buon Appetito!

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