Southern Italian Style Vegetarian Pasta;

Pasta is the heart and soul of the Southern Italian diet; especially tasty & healthy when combined with virgin olive oil and seasonal summer vegetables like tomatoes, eggplant and capsicum; try this recipe for a deliciously tasty family meal prepared in less than 30 minutes;



Serves 5;

500 grams Spaghetti

1/4 cup Extra virgin olive oil,

2 large cloves of Garlic

1 large Onion,

1 small Eggplant

1 small Capsicum (green, red or yellow whatever you have available)

1 small hot chilli or use dried chilli flakes

1 teaspoon of dry Oregano

400 g fresh ripe tomatoes or 400 g can Italian diced tomatoes

1/2 cup of mixed Olives (use pitted if you prefer);

1 cup of grated Parmesan


The pasta used in preparation of this recipe was Barilla Spaghetti N.7;


Roughly chop the onions & garlic and set aside;

Chop the eggplant into 1 cm dice and set aside;

Chop the capsicum into 1 cm dice and set aside;

Finely slice the chilli and set aside;

Chop the tomatoes into 1 cm dice;

Cooking the pasta;

Add 5 litres of water to a stock pot and put over a high flame;

tip; use hot water to speed up the cooking time;

Cooking the sauce;

Add the Olive Oil to deep 30cm frypan or casserole pot;

heat the oil till warm to hot;

add the onion, garlic and eggplant;

add the hot chilli (more or less depends on your taste);

season with salt and ground black pepper;

fry until the eggplant is a light golden colour;

add the chopped capsicum;

add the oregano;

fry for a further 5 minutes or until the capsicum has softened;

add the chopped tomato;

add the olives;

season with salt/pepper;

bring the sauce to boil, and then lower to a slow simmer;

cook for a further 5 minutes;

Cover the sauce whilst waiting for the pasta to cook;

Once the pasta water is boiling;

add two table spoons of cooking salt to the boiling water;

add the pasta;

be sure to stir the pasta a few times in the first few minutes so that it doesn’t stick together or to the bottom of the pot;

Cook for the time recommended on the packet; taste test the pasta in the last few minutes to ensure you don’t overlook the pasta;

drain the pasta into a colander;

add the pasta to the sauce in the casserole pot and stir through the sauce;



serve straight out of the pot or add to a serving dish;

Serve with freshly grated Parmigiano Reggiano or Grana Padano and of course a glass of your favourite wine;

Buon Apetito;



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