Recipes
Farfalle with Summer Vegetable Marinara
- Prep time: 15 mins
- Cook time: 1 hour
- Serves: 2-3
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely sliced
- 2 garlic cloves, minced
- 1 small eggplant, ½-inch dice (about 1½ cups)
- 1 zucchini, ½-inch dice
- 1 yellow squash, ½-inch dice
- 1 red bell pepper, chopped
- 1 (24 oz) jar Carbone Marinara Sauce
- 1 tablespoon fresh chopped thyme
- ¼ teaspoon chili flakes (optional)
- Kosher salt & freshly cracked black pepper, to taste
- 1 lb farfalle (bowtie pasta)
- ¼ cup chopped fresh parsley
- Pecorino Romano (optional, for serving)
Method
- With the inner pot inserted, select Sauté/Sear on your Beautiful by Drew Multicooker.
Heat the olive oil, then add the onion and cook until translucent, about 3 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
Add eggplant, zucchini, squash, and bell pepper. Season with a generous pinch of salt and pepper.
- Cook for 7–10 minutes, stirring occasionally, just until the vegetables begin to soften.
Stir in the full jar of Carbone Marinara Sauce, fresh thyme, and chili flakes (if using).
- Cover and set the multicooker to Slow Cook for 45 minutes. Stir once or twice during cooking if convenient.
- Toward the end of the cook time, boil a large pot of salted water on the stovetop.
- Cook farfalle until al dente. Drain, reserving ¼ cup of pasta water.
- Set the multicooker to Keep Warm. Stir the drained pasta into the vegetable marinara.
Add a splash of pasta water if needed to loosen the sauce.
Fold in fresh parsley and adjust seasoning with salt and pepper.
Serve warm with grated Pecorino Romano if desired
