Reference: 0112
No reward points for this product.
The tradition of the countryside gives us the ingredients for this pasta rich in healthy foods, such as vegetables and olives, and delicious touches thanks to leek and basil. Try with this pasta mix a simple and nutritious first course with vegetables, perfect with any type of format.
Ingredients: tomato, onion, leek, aubergine, garlic , black olives, courgettes, basil.
Pasta all'ortolana is a vegetarian dish in which you can insert everything, the concept expressed in the title is precisely: season the pasta with everything (or almost) can be found at the moment in the garden.
In a pan with pasta sauce, pour two tablespoons of preparation and fry for a few minutes. Skip the pasta just drained in the sauce, keeping a minimum of cooking water, to prevent it from drying too much, serve hot. Maybe with a light sprinkling of ground pepper.
Given the above it is clear that there is no rule on the ingredients, usually in the vegetable garden you will find aubergines and / or peppers, there are those who insert the zucchini and someone olives, it is a dish in which tomatoes go but usually not the puree, in other words it is not usually a tomato sauce with vegetables but there are those who instead abound with tomatoes and transform it into a sauce. The constant (we do not doubt that if you search long enough you will find a recipe that says something else) is that the vegetables must be cooked together separately and then added to the pasta, so it is not a cold pasta and the dish is served hot. The garlic must be fried and then removed, someone also adds the chilli pepper.
History of pasta all'ortolana
There are no historical anecdotes, after all, as we said, pasta all'ortolana is a label to be filled enough as desired. So much so that in most sources an interregional origin is indicated, but some people claim the origin of the vegetable garden is claimed in Campania. In fact, the mixed vegetables are typical of southern cuisine, just think of the Sicilian caponata and ciambotta (cianfotta in Neapolitan) which is essentially a vegetable stew sometimes with the addition of meat widespread in various versions in Puglia, Basilicata, Irpina, Beneventano , but also Abruzzo and Ventotene. One of the Campania sources that claims the vegetable garden as its regional dish recalls that at home they used to say: let's make cianfotta but without potatoes and season the pasta. There is no doubt that pasta all'ortolana is a classic dish born as a poor dish in the home of farmers who share pasta with what they had in the garden and also for this reason a recipe with codified ingredients has not been established, it was born as a dish that changes with seasonality.
Data sheet
The tradition of the countryside gives us the ingredients for this pasta rich in healthy foods, such as vegetables and olives, and delicious touches thanks to leek and basil. Try with this pasta mix a simple and nutritious first course with vegetables, perfect with any type of format.
Ingredients: tomato, onion, leek, aubergine, garlic , black olives, courgettes, basil.
Who doesn't know the angry? A dish of Lazio origin, very spicy based on chilli, tomato and garlic. For spicy lovers, a delicacy on the palate.
Ingredients: chilli, garlic, parsley, basil.
The delicacy of porcini mushrooms, and the exclusive scent of black truffle, are the bases for this sauce that brings together the most typical flavors of the Italian land. For a delicate, refined, but highly aromatic first course. A preparation for pasta rich in tasty nuances, reminiscent of autumn and winter, perfect with short pasta.
Ingredients: parsley, salt, tomato, mint, garlic, porcini mushrooms, chilli.
A traditional Italian dish, here is a quick and spicy pasta mix! Excellent mixture if used for the sauces of any type of pasta. Try this classic of vivacity on the table, to give a tasty touch to your recipe. Favorite by those who love simple but intense flavors.
Ingredients: salt, chilli, parsley, garlic, chervil.
This blend of spices is designed for those who want to prepare a pasta recipe according to traditional Italian cuisine, with all the flavors and aromas most used in the sauces of the peninsula. On the base of tomato, and the typical black olives, the notes of parsley and oregano, onion, garlic, and delicious capers are enhanced.
tomato, parsley, onion, garlic, black olives, capers, oregano.
Famous all over the world, Genovese pesto is a preparation rich in energetic and exquisite nutrients, which combine the flavors of the earth under a unique and delicious amalgam. Try dressing your pasta - preferably linguine or trenette - with pesto, and then add a sprinkle of Parmesan.
Ingredients: basil, parsley, salt, cheese, pine nuts, walnuts, garlic.
The suggestions of the island of Sicily come to life in the first courses seasoned with this preparation. Try the specialties of Sicilian aromas and flavors, with the typical capers, aubergines, black olives and the spicy notes of oregano and basil. You will be able to prepare a pasta that evokes the climate and crops of a unique island.
Ingredients: basil, tomato, salt, oregano, onion, black olives, capers, aubergines .
If you are looking for all the aroma and flavor of an Amatriciana, try this preparation, created according to tradition. You can give your pasta a sauce typical of Italian and Lazio cuisine, which combines the classic flavors of Amatrice's gastronomy, to be combined with long pasta such as bucatini and spaghetti.
Ingredients: tomato, chilli, carrot, celery, onion, garlic.
Perfect as a condiment for a pasta rich in flavor. A preparation inspired by the Ligurian tradition that combines Grana cheese with the intense flavor of walnuts and the softness of pesto bread (soaked crumbs). A touch of mint and chilli pepper to revive the taste of a traditional but always current first course.
Ingredients: bread crumbs (type 0 soft wheat flour, water, yeast ) made with parmesan cheese, salt, pepper, onion, garlic, chilli, mint, walnuts.
The typical Italian cuisine becomes a condiment, in this preparation for pasta that makes the main flavors of the Mediterranean tradition: tomato, black olives, capers, garlic and parsley. A hint of walnuts makes everything more energetic and nutritious, for a vegetable sauce that is perfect for any type of pasta-making preference.
Ingredients: tomato, parsley, garlic, black olives, walnuts, capers.
From the tradition of Italian cuisine, this pasta mix reveals simple but well-matched ingredients, perfect for a first course balanced between aroma and taste. Try the tomato sauce recipe, to which are added the lively chilli, black olives, and courgettes for a delicate touch that does not hurt.
Ingredients: chilli, garlic, tomato, salt, black olives, courgettes, oregano.
With just three ingredients you get this pasta sauce with a delicate and fabulous taste. You could optionally also add a right amount of tuna with olive oil or a little fresh cream to make it creamy. At the end of the preparation of the dish, grate a small amount of lemon zest to decorate your dish. If you want you can also add a little tuna.
Ingredients: parsley, onion, lemon, salt.
Simple and delicious, this pasta makes you the flavors of the earth starting with mushrooms, and passing through aubergines and peas. The smells enhance this intense yet refined taste, rich in vegetable ingredients that make it a condiment for long and short pasta, delicious in all seasons.
Ingredients: peas, onion, porcini mushrooms, aubergines, parsley, garlic.
