Summer vegetable farfalle

Serves 4-5

Toss together a hearty selection of fresh summer vegetables for a quick and light pasta.

1 lb (500g)

farfalle pasta

3-4 tbsp (45-60mL)

extra virgin olive oil

2 clove

garlic, whole crushed

2 tbsp (30mL)

capers, drained

1/2 tbsp

anchovy paste

green zucchini, cubed

yellow zucchini, cubed

small eggplant, cubed

2 cups (about 20)

cherry tomatoes, halved lengthways

8-10

fresh basil leaves, roughly chopped

5-8

fresh mint leaves, roughly chopped

1/2 cup (125mL)

dry white wine

Salt, to taste

Freshly ground black pepper, to taste

1/2 cup (125mL)

ricotta salata, crumbled

Put a large pot of water on to boil. When the water boils, salt it and drop in the pasta. Give it a quick stir.
Heat a pan over medium heat. Add the olive oil, garlic and capers and cook until the garlic is soft but not brown. Add the anchovies and cook for about a minute. Then, in goes the zucchini, eggplant and tomatoes. Add the white wine, basil, mint, salt and pepper, and cook until the wine is reduced by half. Reduce the heat to low and let your sauce rest while your pasta finishes cooking.
When the pasta is moments away from being al dente, add it to the saucepan, along with ½ cup of the pasta cooking water. Toss the cooked pasta in the sauce, along with the reserved water, and increase the heat to medium‐high. Let the pasta finish cooking in the sauce for just a couple minutes. The starches in the pasta water will help the sauce cling to the noodles.
Remove the pan from the heat, add the ricotta salata and toss it together.