pasta jumble

Name: Pasta jumble
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon(s) olive oil; 4 to 6 slice(s) bacon; 1 medium onion; 2 clove(s) garlic; 2 small carrots; 1 small pepper; 2 stalk(s) celery; 1 small squash, fresh, eggplant; 1 can(s) plum tomatoes; 1 pound(s) perciatelli pasta; 1 scoop(s) pecorino romano cheese

(1 RATING)

29 Pinches 1 Photo

Jennifer S

Philadelphia, PA

Updated on Sep 5, 2017

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.

Rate

prep time 45 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon olive oil
4 to 6 slices bacon
1 medium onion
2 cloves garlic
2 small carrots
1 small pepper
2 stalks celery
1 small squash, fresh, eggplant
1 can plum tomatoes
1 pound perciatelli pasta
1 scoop pecorino romano cheese

How To Make pasta jumble

Step 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.

Step 2

Dice or cube into small pieces the other veggies. I use whatever I have in the refrigerator. Add to skillet and just soften.
Step 3

Squash plum tomatoes by hand in a bowl and add to skillet. Cook about 30 minutes. Season with salt and pepper.
Step 4

Set a pot to boil the pasta with at least 4 quarts of salted water. Add perciatelli pasta and cook aldente.
Step 5

I usually lift pasta with tongs right into the sauce and let it finish cooking together. The lingering pasta water adds more liquid.
Step 6

When sauce tightens up plate in a large bowl and add cheese. Serve and enjoy.
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