Recipe

Radiatore Provencal Recipe

Print Recipe

Ingredients

Directions

Step #1 Start large pot of water to boil for pasta.
Step #2 In large skillet, heat the olive oil over med-heat/flame.
Step #3 Add the onion, bell pepper & garlic & cook, stirring often, until soft, about 5 mins.
Step #4 Add the eggplant & tomatoes & cook, until the vegetables are tender & the tomatoes release their juices, stirring often, about 20 mins.
Step #5 Spice up with salt & pepper.
Step #6 Meanwhile, start cooking the pasta according to package directions.
Step #7 While the vegetables are still cooking, drain the pasta, reserving 1/2 c of the water.
Step #8 Transfer the pasta to a serving bowl.
Step #9 Add vegetables to pasta.
Step #10 Add the reserved pasta water to the skillet & cook over high heat, stirring, until reduced slightly.
Step #11 Add to pasta & vegetables & toss to mix.
Step #12 Serve pasta topped with basil, garlic bread crumbs & grated parmesan or soy cheese, if desired.
Step #13 NOTE: Sauteed garlic crumbs can be made with 2 tbsps olive oil, & 1 3/4 c soft whole wheat or white bread crumbs, 2 garlic cloves, minced, cubed.
Step #14 In large non-stick skillet, heat the olive oil over medium-high heat.
Step #15 Add garlic & cook, stirring constantly, until opaque but not brown.
Step #16 Addd the bread crumbs & cook, until the crumbs turn golden, stirring often, 5-8 mins.
Step #17 Scrape crumbs on paper towels & let cool.
Enjoy the Radiatore Provencal recipe

Viewing Radiatore Provencal Receipe