Rigatoni in vegetable sauce and stracciatella are a good vegetarian first course, light and at the same time tasty and perfect for any occasion.
1
Chop the celery, carrot and onion, add them to a non-stick pan with two tablespoons of oil and cook for a few minutes.
2
In the meantime, wash, dry and cut the other vegetables into squares of less than one centimeter in size. Add them to the sauté, season with salt and pepper and cook over a low heat for 5 minutes
3
Add the chopped Mutti peeled tomatoes, season with salt and pepper and a few basil leaves. Stir, cover with the lid and continue cooking over low heat for 25 minutes.
4
Bring plenty of salted water to a boil, cook the rigatoni “al dente”, then drain and pour them into the pan with the vegetable sauce.
5
Stir well, serve, add a few spoonfuls of stracciatella to each plate and some Grana cheese shavings.
The preparation for this tasty dish is much like the classic ragù, except the vegetables are replaced with the meat. The combination of peppers, eggplants and zucchini is perfect for the summer months, even if these vegetables are now available all year round.
Depending on the time of year, various other seasonal vegetables can be used, such as artichokes, peas, or asparagus, carrots and Jerusalem artichokes. The variations are endless and you can let your tastes and imagination run wild.
Depending on your taste, you can opt for a shorter or longer cooking time. In fact, the vegetables can be cooked for a shorter time (about 20 minutes) to keep them crispier. For a denser result, cooking can be continued for up to an hour, on a low heat. Thanks to the use of Peeled Mutti tomatoes, even when cooking the vegetables for longer, the result will still be very good.
Rigatoni with vegetables is also very tasty when baked, seasoned with grated cheese, provolone and a sauce made with 200 g of ricotta and a few spoonfuls of the pasta water from the rigatoni’.
The vegetable sauce can be stored in a container in the fridge for three days and can also be frozen.
