IMG8 tomatowatermelon1
robin's egg  blue
summer recipe
starsangria1
summer cocktail
rustic herb pots
IMG5
summer linen pillows summer dessert
prosciuttotoasts1
summer appetizers gift wrapping
IMG6 sodapopbrisket2
linen tea towel summer entree
hydrangea1
baking packaging
IMG7
summer entertaining
summer sides
candlecolorsphoto1
candle
tour our

Thursday, June 14, 2012

Grilled Vegetable Pasta with Fresh Mozzarella & Pancetta


Last week I posted about a Grilled Vegetable "Bolognese" Pasta Sauce that was made completely out of vegetables that I served with Homemade Pappardelle.  We loved it so much that I decided to make it again, but with a few new ingredients that seem to make everything even better... Fresh Mozzarella and Pancetta.  Instead of making the Homemade Pasta, I opted for rigatoni.  Now, we can't decide which version we like the best... a nice dilemma to have.


Grilled Vegetable Pasta
with Fresh Mozzarella & Pancetta


1 eggplant, sliced lengthwise
1 zucchini, sliced lengthwise
1 yellow pepper, seeded and quartered
3 tomatoes, thickly sliced
1/2 cup of olive oil
3 cloves of garlic, sliced
sea salt & pepper
......
2 tablespoons of sea salt
1 pound of rigatoni
......
1/4 pound of pancetta, diced
1/2 teaspoon of crushed red pepper flakes
fresh mozzarella, sliced into 1 inch pieces
fresh basil

Combine 3 sliced cloves of garlic and 1/2 cup of olive oil in a small bowl.  Brush the oil on all sides of the sliced vegetables.  Reserve the remaining oil.  Sprinkle each vegetable with sea salt and cracked pepper.

Grill the vegetables for 3-4 minutes on each side until good color has developed and the vegetables are tender.  Remove the vegetables from the grill and bring them inside, let cool.  Cut the vegetables into 1-inch pieces. 


Meanwhile, boil a pot of water with 2 tablespoons of sea salt for the pasta.

In a large saute pan, cook pancetta until crispy.  Add reserved olive oil with sliced garlic cloves.  Cook for 30 seconds on medium high just until the garlic begins to bubble.  Add the crushed red pepper flakes.  Cook for 10-20 seconds longer, then add chopped vegetables and stir the mixture.  The more tender vegetables like the eggplant and tomatoes will naturally break apart to create the sauce.

Cook the pasta in the salted, boiling water just until al dente.  Add a 1/4 cup of pasta water to the sauce to thin it slightly.  Add more, if needed.  Remove it from the water and add it directly to the sauce, toss it with the pasta.  Add fresh mozzarella and fresh basil.  Toss together. 

2 comments:

  1. I have been loving all the recipes you have been sharing. Your food
    styling is perfect. Makes me want to eat this right now...and it is breakfast
    time. Once again, thank you for sharing another yummy recipe.

    ReplyDelete
  2. I made this and the peach cobbler on Father's Day and it was one of the best meals I'd had in a long time! I didn't have any eggplant or peppers, so I just used zucchini, yellow squash and tomatoes and it was delicious! Thanks for your wonderful recipes and beautiful pictures!

    Jill Palumbo

    ReplyDelete

The Everyday Occasions Store:
m15
m16
m18
m21
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
my tablet +
m37
fresh strawberry cupcakes
m42
m45
m60
breakfast
m65
chocolate molten cakes in cupcake
miss emma
m70
festive
m74
peachscones1
corn1
tagsandcards1
IMG9
IMG10

everyday
Subscribe