- Salt
- 1 pound rigatoni
- 1/4 cup extra-virgin olive oil (EVOO)
- 4 garlic cloves, crushed
- 1 pound zucchini, diced
- 1 pound eggplant, diced
- 1 large yellow onion, diced
- Freshly ground pepper
- 3 whole roasted red peppers, fresh, or canned, drained
- 1/2 cup dry white wine, chicken stock or vegetable stock
- 1 (15 ounce) can crushed tomatoes
- 3 tablespoons flat-leaf parsley, chopped
- 10 leaves fresh basil, shredded or torn
- Grated Parmigiano-Reggiano or Pecorino Romano cheese, to pass around the table
- Crusty bread, to pass around at the table
- Bring a large pot of water to a boil, add salt and then cook the pasta until al dente.
- While the pasta is working, heat a large, deep skillet over medium-high heat. Add the EVOO (4 turns of the pan), garlic, zucchini, eggplant and onion. Season the vegetables with salt and pepper and cook for 10 minutes, giving the skillet a good shake, often.
- Coarsely chop the roasted red peppers and add them to a food processor. Puree the peppers until almost smooth.
- Deglaze the veggies with the wine, then stir in the roasted red pepper puree and tomatoes. Heat the sauce through and adjust the salt and pepper. Simmer the sauce for 5 minutes, then drain the pasta and add it to the skillet. Toss the sauce and pasta together with the chopped parsley and basil. Serve with grated cheese and crusty bread.