Here's a fresh and foolproof pasta dish from Chef Jonathan Collins, inspired by the vibrant flavours of the South of France.
1 lb fresh pasta, (we used assorted spinach, regular, and tomato)
2 plum tomatoes, stemmed and quartered
1 red bell pepper, julienned
1 small red onion, halved, and thinly sliced
1 small green zucchini, halved and cut into thin half moons
1 small eggplant, quartered and cut into thin slices
1 small fennel bulb, trimmed, halved and finely sliced
3 garlic cloves, sliced
2 tbsp fresh basil , chopped
1 tbsp fresh mint, chopped
1 cup black olives, sliced
4-5 slices thinly sliced proscuitto
1 lemon, zest and juice
1/2 cup extra virgin olive oil, as needed
1 cup grated Parmesan cheese
as needed salt and pepper
- Bring water to boil in large pot and season well with salt.
- Heat olive oil in large skillet, and lightly saute eggplant until golden and cooked through, about 5 minutes. Remove from skillet; set aside. Add more olive oil as needed and saute onions, fennel and garlic until soft and transclucent, about 5 minutes. Add sliced pepper, zucchini and tomatoes and cook, another 2-3 minutes. Return cooked eggplant to pan.
- Drop fresh pasta into boiling water (pasta should only take a minute or two to cook; check package instructions). Drain cooked pasta, reserving a bit of cooking water. Add pasta to skillet with cooked vegetables and toss lightly.
- To skillet, add grated Parmesan, prosciutto, lemon zest and juice and olives. Add reserved pasta water if needed to reach desired consistency. Finish with chopped basil and mint, and garnish with extra grated Parmesan and drizzle of extra virgin olive oil as needed.
Yield: Serves 6