Rigatoni all'ortolana (with confit cherry tomatoes)

Rigatoni with vegetables
(with Cherry Tomato Confit)

Rigatoni all'ortolana: a dish with a thousand interpretations.
This time also seasoned with confit cherry tomatoes!

But imagination, the season and, especially, what's in the fridge will contribute to the composition of the dish.

It is a dish that, in my opinion, must enhance the freshness of the flavours and colours of the vegetables; it is therefore important to remember that the vegetables should be blanched above all:
between one cooking and the other as well as the final one with the pasta, they will be cooked but, in particular the peppers and courgettes, will have retained a bit of crunchiness!

As written above, what is at home helps to choose what will end up on the plate; olives, capers, carrots and whatever else we like can end up in the pan.

Now, starting from the ingredients chosen for this version of the recipe, let's start cooking!

Ingredients for two persons:

garlic	clove	1
onion	pc.	1
pepper	pc.	1
zucchini	pc.	1
Cherry Tomato Confit		Ad lib.
extra virgin olive oil		q.s.
salt and pepper		q.s.
parmesan cheese (optional)		Ad lib.
chopped basil (optional)		Ad lib.

The quantities and ingredients, clearly, can all be modified according to your tastes.

Preparation:

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Fry the onions, cut into large pieces, in a pan with a little oil for a couple of minutes.

Now add the peppers and, after a minute, also the courgettes.

Complete with Cherry Tomato Confit and mix over high heat to combine the flavors.

Drain the pasta al dente and pour it into the pan, mixing well.
After a couple of minutes, garnish with plenty of chopped basil leaves and bring to the table.
If it's not a formal dinner (which rarely happens here...), I bring the pan to the table and serve from there!

Divide into plates and serve.

For those who like it, a nice grating of parmesan is more than legitimate.
(or maybe hard ricotta…)

Bon appetite

ADVICES AND NOTES:

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Recipe, text only: to print or download.
This is a vegetarian dish but, if you like, adding some chopped anchovies (perhaps placed on the table separately, on a small plate) can make it more palatable to some of your guests.
In case someone just can't stomach the cheese on this dish, some coarse breadcrumbs browned with a little oil and added to the pan at the last moment is a perfect complement!
See also: Pasta with zucchini poverella, Pasta with crudaiola sauce, Cannelloni of lean, today quickly , First vegetarian dishes.