maccheroni all’ortolana

maccheroni all’ortolana

Maccheroni all’Ortolana

Preparation Time: ~40 Minutes
Cookery Level: Intermediate

Ingredients for 4 people

  • 400g maccheroni
  • 50g Pecorino Romano cheese
  • bacon
  • parsley (optional)
  • Garden Sauce
  • 2 carrots
  • 1 celery heart
  • 2 courgettes
  • 2 small aubergines
  • 400g peeled plum tomatoes
  • 2 cloves of garlic
  • 1 small onion
  • 2 tablespoons extra
  • virgin olive oil
  • 1 tablespoon concentrated
  • tomato paste
  • 1 hot chilli pepper
  • salt

Chop the vegetables into cubes, place the aubergines in a colander with a pinch of salt and allow to sweat. Fry the aubergines in a pan with plenty of oil and drain when well browned. Set aside. In another pan with a little oil fry all the other vegetables: first the carrots and celery, then the courgettes. Brown the diced bacon and the chopped onion and garlic with a little oil in a saucepan; add the chopped plum tomatoes, one tablespoon of tomato paste, hot chilli pepper and a little salt and leave to boil for about fifteen minutes.

Cook the maccheroni in plenty of boiling salted water for the correct cooking time. Drain the maccheroni, pour into the pan with all the vegetables, add the aubergines and the previously prepared sauce. Add a generous handful of Pecorino Romano cheese, toss the pasta mixing well; arrange in a warm serving dish and sprinkle the remaining cheese. If desired, sprinkle with freshly chopped parsley.