Spelt Penne with Mixed Vegetable Ragu

  After making a preparation, which I will not yet name (big secret challenge) I had these vegetables left: 1/4 eggplant in slices, 1/2 small Kabocha pumpkin, 1/4 Portobello mushroom and 1/4 red bell pepper.  So, the idea was to use all that up.  In something delicious, hopefully.  And, this is where a half box of penne pasta came in handy.  And a few other items.  I was thinking of flavorings reminiscent of Puttanesca.  With the anchovies, garlic, capers, red pepper flakes, in a sauce composed of meltingly tender vegetables.  The ones above, with added onions, and tomatoes.  Taste that pops out at you.

And, yes it certainly did.  Pop with flavor that is, in a sauce where the vegetables really shine.  But, that's why we love pasta.  For its endless versatility.  The relationship doesn't get old, when all these new combinations we come up with keep us interested.

Spelt Penne with Mixed Vegetable Ragu
 For 2-3 Servings

4 tablespoons olive oil
1/2 onion, chopped
1/2 small Kabocha pumpkin, thinly sliced
1/4 thinly sliced eggplant
3 large cloves garlic, minced
1/4 red bell pepper, slcied
1/4 Portobello mushroom, chopped
2 medium tomatoes, chopped
3 anchovies
1 tablespoon capers
black pepper and salt
1/2 cup white wine
1/2 box penne pasta (if you use spelt it is low in gluten, if quinoa it's gluten free)
1/4 cup grated parmesan

I began with all the sliced, minced and chopped veggies, doing a proper mise-en-place.  Then heated a few tablespoons of olive oil and began cooking with the onions, softening for about 5 minutes on medium heat, then added in the sturdier characters, like pumpkin and eggplant,  giving them time to almost cook through. But, tossing in the garlic after a few minutes, and then the red bell pepper and red pepper flakes after 5 minutes.  More olive oil as needed.

Maybe another 10 minutes altogether.  Meanwhile get that pasta water going.  And add the pasta when it's ready.

Now the chopped tomatoes and mushrooms were stirred in.  Mince the anchovies and capers together and add that.  When everything is all softened up, flavors blending together nicely, stir in 1/2 cup of white wine.  Or red.  I don't know that it matters.  Simmer quickly a few more minutes, then add in about 1/2 cup reserved pasta water and the pasta, tossing to combine.  There you have it.  With a sprinkle of parmesan on top of each serving.

We didn't have anything at all alongside this.  It was quite nice just by itself.  Flavor enough for anyone.  Though probably a crust of French or Italian sourdough wouldn't hurt.  Just to mop up the extra juices.

This is my dish for Presto Pasta Nights, and serving up this week will be Helen of Fuss Free Flavors, for the big Number 200 Celebration.  Whoo Hoo! Congratulations to our Mainstay and Founder, Ruth, of Once Upon a Feast.  There are bound to be loads of delicious recipes, so pay a visit, and there is still time to contribute as well - through Thursday.


Ruth Daniels said...

I'm drooling just looking at it. Thanks for sharing with Presto Pasta Nights so often and particularly for helping celebrate 200 roundups.

Swathi said...

Claudia, I want to try that mixed vegetable ragu. Looks delicious with pumpkin . pumpkin makes it sweeter.

eljaybee nuiguinea said...

Claudia I always get up hungry after reading your wonderful recipes. I enjoy the beautiful photos as well. Thanks for sharing....

Katerina said...

What a beautiful vegetarian ragu. Great colors, great taste!

Joanne said...

I love how many veggies you stuffed into this pasta dish! Delicious.

Kankana said...

Dropped in from PPN to say ' Hello' :) I am a Pasta Fan too :) and I am loving your pasta dish ..

The Food Hunter said...

What a great way to use up veggies. It looks delicious and very healthy.

daphne said...

I have never heard of that name of the pumpkin! I have to say though, that i love the colours of the pumpkin, capsicum and eggplant! what a great way to add variety to a meal.

Anonymous said...

A wonderful & tasty meal!!