Ingredients Jump to Instructions ↓

  1. 2 teaspoons extra-virgin olive oil

  2. 1 onion, very finely chopped

  3. 3 large cloves garlic, very finely chopped

  4. 1 ounce pancetta, (Italian bacon) or country ham, very finely chopped

  5. 8 ounces eggplant, cut into 1/4-inch dice (1/2 small eggplant)

  6. 1 red bell pepper, cored, seeded and cut into1/4-inch dice

  7. 8 ounces zucchini, cut into 1/4-inch dice Salt, to taste

  8. 2 pounds ripe plum tomatoes, peeled, seeded and diced (about 12 tomatoes, see Tip)

  9. 1/4 teaspoon crushed red pepper, or to taste

  10. 1/2 cup water Freshly ground pepper, to taste

  11. 1 pound whole-wheat fusilli

  12. 2 ounces freshly grated pecorino romano cheese, (2/3 cup)

Instructions Jump to Ingredients ↑

  1. Heat oil in a large skillet over medium-low heat. Add onion and garlic and cook, stirring, until soft, about 10 minutes. Add pancetta (or ham) and cook, stirring, for 3 minutes, then add eggplant, bell peppers and zucchini. Season with salt. Cook, stirring, until the vegetables start to soften, about 3 minutes. Add tomatoes and crushed red pepper. Raise heat to medium-high and cook, stirring often, until the tomatoes collapse and begin to form a sauce, about 10 minutes. Pour in water, cover, reduce heat to maintain a bare simmer and cook until the vegetables are tender, about 10 minutes. Check occasionally, adding a little more water if needed to achieve a saucelike consistency. Taste and season with salt and pepper. Meanwhile, cook fusilli in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a warm bowl. Add the sauce and cheese and toss well. Serve immediately on warm plates.


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