Village Pasta with Vegetable Ragù

Preparation Time:

30 min

Cooking Time:

40 min

Portion(s):

6 servings

Made with

Vegetable bouillon in cubes

Chopped Tomatoes

Passata 500g

Village Pasta

Ingredients

1 pack Mitsides Village Pasta
1 cube Mitsides Natural Vegetable Bouillon
1tsp salt
2½ liters water

For the vegetable ragù:

⅓ cup olive oil
1 cup red onion, finely chopped
1 garlic clove, smashed
3 cups eggplant, diced
2 cups carrots, diced
2 cups dark zucchini, diced
½ cup green pepper, diced
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
⅔ cup dry red wine
1 can Mitsides Chopped Tomatoes
1 cup (250 ml) Mitsides Passata
1 cup parsley, finely chopped
1 tsp salt
½ teaspoon black pepper
5–6 sprigs fresh thyme or 1 teaspoon dried thyme

Method

In a saucepan bring the water to a boil, add the salt and stock cube, and once dissolved stir in the pasta. Bring to a boil again, then lower the heat and simmer for about 20 minutes, or until the pasta is tender, stirring occasionally. Drain, reserving 1 cup (250 ml) of the cooking stock.

Meanwhile, heat the olive oil in a deep pan and sauté the red onion for about 2 minutes. Add the garlic, then stir in the diced vegetables. Sauté for 10 minutes, stirring occasionally. Pour in the wine and cook until the alcohol evaporates. Add the chopped tomatoes and passata and simmer for another 10 minutes. Stir in the parsley, salt, pepper, and thyme, and cook for 2 more minutes.
Add the drained pasta and the reserved cooking stock to the ragù. Toss well and serve, garnished with extra parsley and thyme.