Real Recipes From Real Home Cooks ®

pasta jumble

(1 rating)
Recipe by
Jennifer S
Philadelphia, PA

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 rating)
yield 4 serving(s)
prep time 45 Min
cook time 15 Min
method Stove Top

Ingredients For pasta jumble

  • 1 Tbsp
    olive oil
  • 4 to 6 slice
  • 1 md
  • 2 clove
  • 2 sm
  • 1 sm
  • 2 stalk
  • 1 sm
    squash, fresh, eggplant
  • 1 can
    plum tomatoes
  • 1 lb
    perciatelli pasta
  • 1 scoop
    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.