Travelling Kitchen: Vege Pasta

Hi all!

How are you? I’m sorry I’ve been distant, my attention has been elsewhere, still on food, but more about the eating of it rather than the making of it. I’ve a growing list of things to make when I get home though!

This is going to be one of those posts where you can’t quite recreate it because you don’t have access to the same stuff. I’m sorry, my excuse is that you can actually make this, with the fresh ingredients instead of the packet of dried ingredients we discovered at a market in Rome.

There were these fantastic dried mixes for different pastas and risottos. The idea is to add some water, cook it down until the water is soaked up or evaporated, add some oil, then add some tomato passata. Easy! The packets are a great travel idea because you don’t need to buy all the extra bits and pieces, it’s all in the mix!

This mix had eggplant, zucchini, black olives, oregano, onion, salt, pepper and I think it had basil.

Once it’s fried off a little, add the tomato passata and cook until the tomato is cooked through. (Tomato based pasta sauces are not that difficult to make, they all follow a basic recipe)

While all that’s going on, cook some pasta. If you usually get the normal stuff, try the egg pasta, it’s a beautiful change.

As a general rule, light sauces can be used on the long spaghetti/fettucini. Chunkier sauces with lots of goodies in are better used on shape spaghetti, the chunkier the sauce, the chunkier the pasta should be. And if you’re using chunkier pasta, remember it’ll use up more sauce too.

Once the pasta is done, run some cold water in it, then strain it off. Put it back in the pot & add almost all of the sauce. Serve in bowls with a little extra sauce on top & some grated romano or parmesan cheese on top. Delicious!

Then you eat it all up by twirling it around on your fork.

Vegetable Pasta

Serves 4

  • 1/2 onion, diced
  • 2 garlic cloves, diced
  • 1 C mixed vegetables that require similar cooking time, diced
  • 1/4 C olives, de-pipped & chopped
  • 2 jars of tomato passata sauce, about 400-500g
  • Romano or parmesan cheese, grated
  • 300g pasta (I think that’s how much pasta comes in a standard pack)
  1. Heat olive oil in a deep frying pan.
  2. Add onions and garlic and lightly fry until just golden
  3. Add vegetables and a little water and cook on a medium heat for a few minutes
  4. Add the passata sauce and cook until vegetables are al dente
  5. Add the olives and leave it on a low heat until it’s ready to be added to the pasta
  6. Cook the pasta in a large pot of boiling salted water until al dente
  7. Run cold water in the pot of pasta before draining
  8. Put the pasta back in the pot and add most of the pasta sauce
  9. Serve the pasta in bowls with a little extra sauce on top and as much grated cheese as your little heart desires

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