Well, why not!
Rotini Vegetariana ala Papa Z
Serves 6-8 Italians, so 10-12 normal people.
trust me , it is good....
1 cup of pinoli (pine nuts)
1/2 cup extra virgin olive oil
two heads of scarola (endive or rapini)
1 eggplant
6 cloves of garlic
1 kg of rotini pasta
LOTS OF Parmesan or reggiano cheese
1 cup pitted calamata olives
chilli pepper
parsley
salt
pepper
Pre-heat oven to 450.
Start with the eggplant, and cut in long 1/4" strips. Season with salt and chili pepper. Place on an oiled cooking sheet and place in oven for 15-20 mimnutes, or until golden brown.
Once cooked, cut again into thinner strips.
In a large pot start boiling water.
In a seperate pot, boil water with salt....once boiling add 6-7 pieces of rotini pasta.
Slice the galic into small pieces, and cook in pan with the olive oil. Cook for 1-2 minutes and then add the pinoli.
Cut the scarola into small pieces, and add to the pan. Add salt and pepper to taste.
Once the greens are soft, add the eggplant strips and olives.
Stir well.
From the small pot, add some of the pasta water to the veggie mix as needed, to keep the vegies moist.
Cook the pasta in the boiling water, drain and place back into the cooking pot. Add the veggies and refry the pasta at high heat stirring well.
Serve and add finely chopped parsley and lots of grated cheese.
Hope it works!
Rotini Vegetariana ala Papa Z
Serves 6-8 Italians, so 10-12 normal people.
trust me , it is good....
1 cup of pinoli (pine nuts)
1/2 cup extra virgin olive oil
two heads of scarola (endive or rapini)
1 eggplant
6 cloves of garlic
1 kg of rotini pasta
LOTS OF Parmesan or reggiano cheese
1 cup pitted calamata olives
chilli pepper
parsley
salt
pepper
Pre-heat oven to 450.
Start with the eggplant, and cut in long 1/4" strips. Season with salt and chili pepper. Place on an oiled cooking sheet and place in oven for 15-20 mimnutes, or until golden brown.
Once cooked, cut again into thinner strips.
In a large pot start boiling water.
In a seperate pot, boil water with salt....once boiling add 6-7 pieces of rotini pasta.
Slice the galic into small pieces, and cook in pan with the olive oil. Cook for 1-2 minutes and then add the pinoli.
Cut the scarola into small pieces, and add to the pan. Add salt and pepper to taste.
Once the greens are soft, add the eggplant strips and olives.
Stir well.
From the small pot, add some of the pasta water to the veggie mix as needed, to keep the vegies moist.
Cook the pasta in the boiling water, drain and place back into the cooking pot. Add the veggies and refry the pasta at high heat stirring well.
Serve and add finely chopped parsley and lots of grated cheese.
Hope it works!