Pasta jumble

Jennifer S


This recipe is easy, uses up those single vegetables that you don't know what to do with. The pasta grows so it feeds a lot of people. Serve with a salad and bread and you have a great meal.


★★★★★ 1 vote

45 Min
15 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 4 to 6 slice
  • 1 medium
  • 2 clove
  • 2 small
  • 1 small
  • 2 stalk(s)
  • 1 small
    squash, fresh, eggplant
  • 1 can(s)
    plum tomatoes
  • 1 lb
    perciatelli pasta
  • 1 scoop(s)
    pecorino romano cheese

How to Make Pasta jumble


  1. Heat skillet with a tbsp of olive oil. Dice bacon or slice into strips, crisp in oil. You can use pancetta instead but we like the smokiness of bacon. Add onions and soften. Add garlic cook until fragrant.
  2. Dice or cube into small pieces the other veggies. I use whatever I have in the refrigerator. Add to skillet and just soften.
  3. Squash plum tomatoes by hand in a bowl and add to skillet. Cook about 30 minutes. Season with salt and pepper.
  4. Set a pot to boil the pasta with at least 4 quarts of salted water. Add perciatelli pasta and cook aldente.
  5. I usually lift pasta with tongs right into the sauce and let it finish cooking together. The lingering pasta water adds more liquid.
  6. When sauce tightens up plate in a large bowl and add cheese. Serve and enjoy.

Printable Recipe Card

About Pasta jumble

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy Healthy

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