FORT MYERS, Fla. — Cal from Bruno’s of Brooklyn in Downtown Fort Myers joined ABC7 More in the Morning to cook up simple yet delicious kinds of pasta for the summer!
Cavatelli with Zucchini, Eggplant, Peppers and Cherry Tomatoes
Ingredients:
- 8 Oz. Fresh Cavatelli
- 1 large zucchini, cut in half and sliced
- 1/2 medium eggplant, cut into cubes
- 1 small red bell pepper, chopped
- 1 small onion, chopped
- 1/4 cup Cherry tomatoes, whole
- 2 Oz. Tomato Paste
- Italian Flat Leaf Parsley, chopped
- Extra Virgin First Cold Press Olive Oil
- Himalayan pink salt and fresh ground pepper
Method:
- Bring a large pot of water to a boil
- Coat the bottom of a sauté pan with olive oil and place on high heat
- Sauté zucchini, eggplant, onion and peppers separately for about 3 minutes each…onions will be last
- Add tomato paste to onions and dissolve into mixture and salt and pepper to taste
- Drop your pasta into the water for 90 seconds
- Add Cherry tomatoes, eggplant, zucchini and peppers and sauté for 3 minutes
- Drain your pasta and incorporate some pasta water into your sauté pan along with Cavatelli
- Plate and garnish with Italian Flat Leaf Parsley
Rigatoni and Liquidized Zucchini and Sautéd Mortadella
Ingredients:
- 8 Oz. Dry Imported Rigatoni
- 1 large zucchini, sliced
- 1 large onion, chopped
- 2 Oz. Fresh Basil, chopped
- 8 Oz. Italian Mortadella sliced thick and cubes
- Italian Flat Leaf Parsley, chopped
- Extra Virgin First Cold Press Olive Oil
- Himalayan pink salt and fresh ground pepper
Method:
- Bring a large pot of water to a boil
- Coat the bottom of a sauté pan with olive oil and place on high heat
- Sauté zucchini and onions until onions are translucent and zucchini is golden brown. Season to taste with salt and pepper
- Place in container and purée with a stick blender or traditional blender
- In a separate pan, sauté mortadella cubes until golden brown
- Drop your rigatoni and cook for 6 minutes for an “Al Dente” result and drain
- Take 6 Oz. of your zucchini purée and bring back to your sauté pan
- Add fresh chopped basil and toss in your pasta
- Add some mortadella and conserve some pieces
- Plate and garnish with your parsley and top with additional mortadella