Taglierini Alla Campagnola
Discover the rustic charm of Italian countryside cuisine with Taglierini Alla Campagnola, a vibrant pasta dish that brings garden-fresh flavors to your table. This recipe features delicate taglierini pasta tossed in a hearty medley of sautéed red bell pepper, zucchini, eggplant, and juicy cherry tomatoes, all simmered in a rich crushed tomato sauce. Infused with the aromatic notes of garlic and fresh basil, this dish is finished with a sprinkle of Parmesan cheese for a savory touch. Perfect for busy weeknights or casual dinners, Taglierini Alla Campagnola is a quick and wholesome meal ready in under an hour. Serve it hot and enjoy the essence of Italian comfort food in every bite!
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Recipe Information
Ingredients
- 400 grams Taglierini pasta
- 4 tablespoons Olive oil
- 2 Garlic cloves
- 1 Red bell pepper
- 1 Zucchini
- 1 small Eggplant
- 200 grams Cherry tomatoes
- 400 grams Canned crushed tomatoes
- 10 Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese
- 3 liters Water
- 1 tablespoon Salt (for pasta water)
Instructions
Bring 3 liters of water to a boil in a large pot and add 1 tablespoon of salt for the pasta.
While waiting for the water to boil, prepare the vegetables. Dice the red bell pepper, zucchini, and small eggplant into bite-sized pieces. Halve the cherry tomatoes, and mince the garlic cloves.
Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the diced red bell pepper, zucchini, and eggplant to the pan. Sauté the vegetables for 8-10 minutes until softened and slightly golden.
Stir in the halved cherry tomatoes and cook for another 5 minutes until they start to break down and release their juices.
Add 400 grams of canned crushed tomatoes to the pan. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir to combine and lower the heat to let the sauce simmer for 10 minutes, stirring occasionally.
Meanwhile, add the taglierini pasta to the boiling salted water and cook according to the package instructions, usually 2-3 minutes for fresh taglierini or 5-6 minutes for dried.
Drain the pasta and reserve about 1/4 cup of the pasta water.
Add the drained pasta directly to the simmering sauce. Toss to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
Chop the fresh basil leaves and stir them into the pasta just before serving.
Divide the Taglierini Alla Campagnola among four plates and sprinkle with freshly grated Parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 11915 mg | 518% | |
| Total Carbohydrate | 390.2 g | 142% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 59.2 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1551 mg | 119% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 5284 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
