Preparation

• Start by preparing the vegetables.

  Peel a round purple eggplant (not too large, about 7 oz peeled). Cut it first into slices and then into small cubes.

  

• Wash the zucchini and remove the ends. Slice them into rounds, halve each round, and then cut into wedges.

  

• Finally, scrape the carrots to remove the outer layer and cut off the ends. For convenience, I use a peeler, but alternatively, a sharp knife will work.

  Cut these into rounds and then into wedges as well.

  Try to cut the vegetables to roughly the same size for a more balanced flavor.

  

• Pour into a large pot or better yet into a wok olive oil, chopped onion, and garlic over low heat for a few minutes.

  Meanwhile, dice the smoked salami. Add to the pot and let it flavor for a few minutes.

  It was brought to me from Friuli. It leaves a scent that makes you travel in your mind and brings you to the mountains.. 😍.. it is soft and very flavorful.

  

• Alternatively, you can use bacon which is available everywhere. Or guanciale. In the first case, follow the recipe as it is, in the second case, you do not need to add oil because the guanciale will slowly render its fat. So, directly put the guanciale in the pan and when the white part becomes transparent, pour half a glass of water, chopped garlic, and onion and cook for a few minutes over low heat, stirring.

• After letting the salami flavor with oil, garlic, and onion, pour about 3 cups of water, adjust the salt, and add the tomato paste.

  Add the vegetables and cook until it boils with the lid on. Then pour in the penne rigate and cook for the time indicated on the package (generally about 10-12 minutes).

  

• Once cooked, transfer the pasta to a salad bowl, season with chopped parsley, pepper, and mix well.

  Let it rest for a couple of minutes and then serve.

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  You might be interested:

  Recipes with carrots

  Many ideas with zucchini

  Eggplants

  

• Penne and Lots of Vegetables – Recipe with Thermomix

  1. Put oil, garlic, and onion in the bowl. Chop 5 sec/speed 7 and bring down with the spatula;

  2. Add the salami and flavor: 3 min/250°F/speed 1;

  3. Add water, salt, tomato paste, vegetables and bring to a boil: 7 min/212°F/speed 1;

  4. Add the pasta and cook for 11 minutes without the measuring cup with the spatula in the hole;

  5. Transfer the pasta to a salad bowl, season, let it rest for 2 minutes, and then serve.

  

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