A GENEROUS PLENTY of summer vegetables atop pasta—summer supper does not get much better than this. Serve with a green salad and French bread.
SERVES 4 TO 6
INGREDIENTS
- 1 medium-size eggplant (about 1½ pounds), peeled and cut into ⅓-inch dice
- 1 medium-size zucchini, diced
- 1 medium-size yellow summer squash, diced
- 1 medium-size onion, diced
- 1 medium-size green bell pepper, diced
- 4 to 6 garlic cloves, thinly sliced
- 5 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh oregano leaves
- Salt and freshly ground black pepper
- 1 pound linguine
- 1 cup freshly grated Parmesan cheese
- 1 14.5-ounce can diced tomatoes, with their juice
- 1 bunch (10 to 12 ounces) arugula or spinach, tough stems discarded and leaves torn
- ½ cup chopped brine-cured black olives, such as Kalamata, for garnish
- 1 tablespoon capers, drained, for garnish
INSTRUCTIONS
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the eggplant, zucchini, summer squash, onion, bell pepper, and garlic. Add 3 tablespoons of the oil, the oregano, and salt and pepper to taste. Toss to coat. Arrange in a shallow (preferably single) layer in the pan.
- Roast for 30 to 35 minutes, until the vegetables are lightly browned and tender, stirring or shaking the pan occasionally for even cooking.
- Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Drain well. Transfer to a large serving bowl. Add the remaining 2 tablespoons oil and the cheese and toss to mix. Keep warm.
- In a medium-size saucepan, heat the tomatoes to boiling and remove from the heat. Stir in the roasted vegetables and arugula. Taste and adjust the seasonings, adding more salt and pepper as needed.
- To serve, top the linguine with the vegetables and garnish with the olives and capers. Serve at once.
