Fusilloni with ortolana sauce


  • Fusilloni
  • 6.17oz (175g) Zucchini
  • 3.5oz (100g) Eggplant
  • 3.5oz (100g) Mini Peppers
  • 4.4oz (125g) Cherry Tomatoes
  • 4 Cloves Of Garlic
  • 2 Sprigs Of Thyme
  • 2 Onions
  • 2 Teaspoons Sea Salt
  • 4 Tablespoons Extra Virgin Olive Oil
45 minutes
4 people

Pasta all’ortolana” - the perfect translation could be “Greengrocer’s pasta”. It is a famous Italian dish from the south of Italy, made by combining two of the most wonderful things on earth: pasta and vegetables. It is delicious hot or even cold for a perfect summer pasta dish.


  1. Bring a medium pot of water to a boil and add the course salt. Cook the Fusilloni pasta according to the directions on the pack.
  2. In the meantime, for the ortolana sauce, cut the zucchini and eggplants into small cubes, mix in a bowl with 1 teaspoon of salt and leave to infuse for 15 minutes. Then wash with running water and dry.
  3. Preheat the oven to 220 ° C of top heat / lower. Cut the onions in half and finely chop the garlic. Remove the skin of red peppers (to make them more digestible) and slice them.
  4. Depending on the size of the tomatoes, cut or leave them all over the cob. Mix zucchini and eggplants with the rest of the vegetables, 1 teaspoon of salt, extra virgin olive oil and thyme. Roast for 25 minutes and turn after 15 minutes.
  5. Once pasta and sauce are ready mix them and let them together a few minutes before serving warm.
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