Penne Ortolana Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 400 g penne and cook according to package directions until just al dente (usually 10–12 minutes). Reserve about 150 ml of the cooking water, then drain the pasta and set aside.

While pasta cooks, prepare vegetables: trim and cut the aubergine into 1–1.5 cm cubes. Trim ends of the 2 courgettes and slice into 1 cm half-moons. Wipe mushrooms clean and slice thickly. Peel and finely chop the large onion. Crush or mince 3 garlic cloves. Halve the 250 g cherry tomatoes.

Salt aubergine (optional)

If you prefer less bitterness and to reduce moisture, toss aubergine cubes with a pinch of salt and let sit in a colander for 10 minutes, then pat dry. This step is optional for modern varieties.

Heat a large wide skillet or sauté pan over medium-high heat. Add 2 tbsp extra-virgin olive oil. When shimmering, add the aubergine cubes in a single layer (work in batches if needed) and cook without stirring for 2 minutes to brown, then stir and cook another 4–5 minutes until golden and tender. Transfer aubergine to a bowl and set aside.

Add 1 tbsp olive oil to the same pan. Add the chopped onion and sauté over medium heat for 4–5 minutes until softened and translucent. Add the sliced mushrooms and cook 4 minutes until they release moisture and start to brown.

Add the courgette slices and halved cherry tomatoes to the pan. Cook 4–5 minutes until courgettes are tender and tomatoes begin to break down. Add the crushed garlic and cook 30–45 seconds until fragrant; do not let garlic burn.

Stir in 200 ml tomato passata (or crushed tomatoes), 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer and cook 4–6 minutes to meld flavors and thicken slightly.

Return the cooked aubergine to the pan and stir to combine. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, up to 150 ml, until you reach a glossy, saucy consistency that will coat the pasta.

Tear or chiffonade 8 basil leaves and stir into the sauce off the heat. Taste and adjust seasoning with salt and pepper as needed.

Add the drained penne directly to the skillet and toss thoroughly to coat the pasta with the vegetable sauce. If needed, add a splash of reserved pasta water to help the sauce cling to the pasta.

Stir in 50 g grated Parmesan or Pecorino until melted through and well distributed. Cook together for 1 minute to marry flavors.

Divide penne ortolana among 4 plates or bowls. Garnish each serving with extra basil leaves and a light drizzle (1 tsp total) of extra-virgin olive oil. Offer additional grated cheese and red pepper flakes at the table.