The Everyday Occasions Store:
tour of our home
browse my SUMMER recipes
Shop the store
the everyday occasions store
ribbon Pink Bakery boxes
kitchen brush set
summer sugar cookies
IMG5 IMG8365
linens kitchen
summer collection enamelware
hydrangea cupcakes linens
IMG3135 IMG9178
linens blue & white containers
summer essentials
clean bottles collection
baking sheets & parchment
herb pots
platter collection
kitchen essentials
baking supplies
m78 m79
baking supplies bread board collection
linen storage ideas
m88 IMG8861
Baking pantry house & home details
IMG6260 IMG0728
summer packaging favorites Summer Recipes

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. 


  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.

  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


home entertaining and ifestyle expert
join the
The Everyday Occasions Store: IMG1667 ribbon m12 Pink Bakery boxes IMG9415 linens IMG0864 kitchen IMG0153 summer collection IMG3148 enamelware IMG0170 platter collection pastry bag roll of 100 IMG8499 m85 bread board collection LogoBlack2 m31 IMG9619 home m6 IMG8992 recipe m66 SummerIndex1