Farfalle all’ortolana

Farfalle all’ortolana
  • 20

    min prep time
  • 20

    min cook time
  • 4-6



  • 454g Stefano farfalle pasta
  • 6 tbsp olive oil
  • 2 cups of eggplant, peeled and chopped into small cubes
  • 2 cups of zucchini, chopped into small cubes
  • 1 red bell pepper, seeded and chopped into small cubes
  • 3 cloves of garlic, sliced
  • 15 black olives, pitted
  • 2 tbsp of capers, rinsed 
  • 15 cherry tomatoes, cut in half
  • 10 basil leaves, torn
  • Salt and freshly ground black pepper 
  • 2 tbsp of Parmesan, grated


  1.  In a large frying pan, heat olive oil on medium-heat.
  2. Add the eggplant and zucchini and cook for 10 minutes until golden brown, stirring often.  Season with salt and pepper to taste.
  3. Add the red bell pepper and cook for 3-4 minutes.
  4.  Add the garlic, olives, capers and cherry tomatoes and cook for an additional 5-6 minutes.  Season with salt and pepper to taste.
  5.  In the meantime, bring a large pot of water to a boil for the pasta.  Salt the water and cook the pasta according to the instructions on the package.  
  6. Add the drained pasta to the frying pan, mixing well, and cook for an additional 2 minutes. 
  7. Add the torn basil leaves, toss and remove from the heat.
  8.  Serve the pasta on a large platter with a sprinkle of parmesan.

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