Strozzapreti all'ortolana 

Today I present you a recipe to prepare the Strozzapreti all'ortolana with anchovies, prepared with eggplant, leek, zucchini, and tomatoes. A way to combine, in a simple but tasty way, the taste of the earth to that of the sea. Do you want a simple, genuine and at the same time tasty first course? The fresh strozzapreti accompanied by an excellent vegetable sauce can not miss on your table.

Pasta all'ortolona is a quick and tasty sauce, rich and, above all... Vegetarian! Pasta all'ortolana is in fact a simple, cheap and light recipe, with few calories, which will make all your guests happy. For a pasta all'ortolana, you must first focus on the ingredients: it is good that the vegetables are always fresh and seasonal to obtain a truly delicious dish. 😉 The secret? 

A pinch of chili, and fresh vegetables.

But then, how to make a perfect pasta all'ortolana?

Ingredients

Strozzapreti fresh pasta 350 gr

Leeks 1

Egg plant 1

Zucchini 1 

Tomatoes 10

Chopped parsley 

1 tsp chopped basil

1 teaspoon extra virgin olive oil 

1 tablespoon hot pepper to taste

Anchovy fillets in oil 3 tablespoons

Procedure

Wash the vegetables and cut them into cubes. In a pan with extra virgin olive oil, lightly fry the anchovy fillets with the chili pepper and chopped parsley and basil. Add the vegetables and cook for about 10 minutes. Meanwhile, cook the strozzapreti in salted water and, when they are al dente, drain and add them to the sauce, mixing well and sautéing them in a pan for 2 minutes over high heat. Serve the Strozzapreti all'ortolana sprinkling them with more parsely. 

Enjoy your meal with the Strozzapreti all'ortolana with anchovies.