THE ORTOLANA SAUCE

Cup of Yum
1. Peel and slice the onion. Wash, peel and cut the carrot into pieces (slices or sticks). Clean the bell peppers, removing the seeds and filaments, then cut them into pieces, not very small.
2. Cut the eggplant into chunks. Cut the zucchini into slices, not very thin.
3. Put all the vegetables in a pan and add the extra virgin olive oil, the garlic clove (peeled and whole) and a pinch of salt to taste.
4. Stir with a wooden spoon and simmer for 5 minutes. For those who love STRONG FLAVORS: mince the garlic finely and add a hot chili pepper (fresh or dry).
5. Add the tomato passata and cook for about 15 minutes on low heat, with a lid on. Remember to remove the garlic - if you left it whole - and the hot chili pepper before seasoning the pasta.
6. This Vegetable Sauce should not be too dry. If necessary, add a little hot water or vegetable broth.

COOK AND DRESS THE PASTA

1. Meanwhile, bring plenty of salted water to a boil to cook the pasta. When the water boils, add the pasta of your choice. We used the penne rigate, which takes about 10 minutes to cook al dente.
2. Drain the pasta and put in a serving bowl with the Ortolana sauce, mixing well to combine the vegetables with the pasta.
3. Pasta all'Ortolana is ready. Serve it hot and, if you like, with a little grated Parmigiano.