Maccheroncelli in ortolana sauce

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Ingredients for 4 people

  • 500 g of fresh maccheroncelli pasta
  • 1 zucchina
  • 1 eggplant
  • 1 pepper
  • 200 grams of cherry tomatoes
  • 100 g of smoked provola
  • 6 tablespoons of extra virgin olive oil
  • fresh basil
  • grated parmesan cheese
  • garlic and onion.


In a saucepan brown garlic and a 'finely chopped onion in oil, when it starts to get a golden colour add vegetables cut to Giuliana, tomatoes, salt and cook for about ten minutes, possibly adding a little 'Water from cooking pasta. Apart boil the maccheroncelli in salted water, drain them al dente and skip all in a pan adding the Provola cut into diced cheese and basil. Serve hot. WINE: Falanghina

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