Vegetarian pasta al forno (baked pasta): everyday is Sunday lunch!
Countdown: – 3 days! Yes, just 3 days and I will be back in Italy! My heart is running fast with joy. Visiting parents, walk in the city center, make some shopping, drink tons of cappuccino, … and the great thing: living faraway means that your mom is so happy to see you that will cook the best food she’s able to. You can request everything you want and she will spend time in the kitchen just for you, so I guess that we’re going to have almost 3 days of “Sunday lunch”.
I call it “Sunday lunch” because really in Italy, and especially in my family, Sunday was the day when mom had more time to cook and is the traditional day to eat lasagna, or home-made pasta al forno (baked pasta). I’m so happy to come home that I want to celebrate sharing my recipe for vegetarian pasta la forno with you! Hope you will enjoy it, buon appetito!!
– 3 tablespoons of extra virgin olive oils
– 1 onions finely chopped
– 2 pepperoni (1 yellow and 1 orange)
– 1 eggplant
– 1 zucchini
– 1 cup of frozen peas
– 2 bottle of tomato sauce
– 500 g rigatoni
– 250 g Appenzeller cheese (or mozzarella or Emmethaler)
– Parmesan cheese (grated)
Pour 3 tablespoons of extra virgin olive oil in a large pan, add the onion finely chopped. Cook for few minutes at low flames, till the onion becomes soft. Increase the heat and add the 2 pepperoni wash and cut in small cubes. Cook for about 5 minutes, then add all the other vegetables. Cook for 10 minutes mixing well then add the tomatoes sauce and adjust with salt. Let boil, then put medium flames, cover and cook for around 30 minutes. Meanwhile cook the pasta in salted boiling water, drain it al dente (meaning that it shouldn’t be too soft) and mix with your vegetarian sauce. Add cheese cut in small cubes and a generous bunch of grated parmesan cheese. Toss well and cook in pre-heated oven (180°C or 360°F) for around 30 minutes, till cheese is completely melted.