Ditalini with vegetable ragu

40 Minutes SERVES 4


12 oz FRAMORE Ditalini
1 bell pepper
1 eggplant
1 carrot
1 eggplant
1 stick of celery
1 onion
Parsley To Taste
Olive oil To Taste
Salt To Taste


  • Accurately wash all the vegetables.
  • Mince the carrot, the onion and the stick of celery.
  • Put oil into a pan and fry the vegetables over low heat.
  • Meanwhile cut the eggplant and the bell pepper into cubes
  • Once the other vegetables get bronze, add the eggplant and the bell pepper. Add a cup of water after a while and then cover with a lid
  • Add salt and keep on cooking over low heat for 20 minutes.
  • Take a pan and cook pasta in it. Remember to drain pasta “al dente” and then pour it into the ragu made with vegetables.
  • Stir all the ingredients together then add some parsley.
  • When the ragu is tick enough, your dish will be ready to be served.

Recent Posts

Tue Mar 05 2019
Welcome to PLMA 2018