Restaurants›Angelinas›Macaroni Recipe

Macaroni Recipe

Inspired by Angelinas
Time30m
Serves4

House Pasta, Grilled Eggplant and Zucchini, Cherry Peppers, Vodka Sauce, Fresh Herbs, Crostini - Vegetarian

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

Method

Directions

1

Prepare the Vegetables

Slice the eggplant and zucchini into 1/4-inch thick rounds. Toss them in a bowl with olive oil, salt, and black pepper.

2

Grill the Vegetables

Preheat the grill to medium heat. Grill the eggplant and zucchini slices for about 3-4 minutes on each side, until they are tender and have grill marks. Remove from grill and set aside.

3

Cook the Pasta

In a large pot, bring salted water to a boil. Add the macaroni pasta and cook according to package instructions until al dente. Drain and set aside.

4

Combine Pasta and Sauce

In a large mixing bowl, combine the cooked macaroni pasta and vodka sauce. Mix well to coat the pasta evenly.

5

Add Grilled Vegetables

Chop the grilled eggplant and zucchini into bite-sized pieces and add them to the pasta mixture along with the cherry peppers. Toss gently to combine.

6

Garnish and Serve

Serve the macaroni in bowls, garnished with fresh basil leaves and a side of crostini.