Pasta Provencale

pasta provencale

Pasta Provencale

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The most common vegetables in Provencale cooking -aubergines, courgettes, peppers, tomatoes and onions - make a colourful and delicious sauce for pasta. The fusilli pasta used in this recipe comes in the shape of small twists. If you have a bottle of red wine open, add a glass to give the sauce a lift. Freshly grated Parmesan or Cheddar can be served separately for sprinkling over the pasta. Serve with a mixed or green salad for a healthy vegetarian main course, or it can be eaten on its own as a snack.
Servings: 4
Calories: 556
Prep Time 15 minutes
Cook Time 45 minutes


  • 10 oz fusilli pasta
  • 2 medium-sized courgettes
  • 1 small aubergine
  • 1 red pepper
  • 1 yellow pepper
  • 1 medium onion
  • 1-2 cloves garlic
  • 1 lb tinned chopped tomatoes or fresh ripe tomatoes
  • 2 tablespoons virgin olive oil
  • 1 tablespoon tomato puree
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon dried herbes de PrOvence
  • Salt and freshly ground black pepper
  • 1 glass red wine optional
  • 3 oz Parmesan or Cheddar cheese optional


  • Trim the courgettes, peel the aubergine, and halve and de-seed the peppers, then cut the vegetables into thin strips, about 1/2 in (15 mm) thick. Thinly slice the onion and crush the garlic. If using fresh tomatoes, plunge them into a bowl of hot water for 30 seconds, then cold for 1 minute, until cool enough to peel off the skins with your fingers.
  • Heat the oil in a heavy saucepan or casserole dish. Add the chopped onion and cook over a gentle heat for about 7-8 minutes, stirring frequently, until the onion is soft. Add the peppers and cook for a further 5 minutes, stirring often. Then mix in the courgette and aubergine strips, and the garlic. Cook for 5 minutes, stirring, then add the tomatoes, tomato puree and herbs. Season to taste.
  • Bring to the boil, stirring often. Then lower the heat, half cover the pan and simmer for 20 minutes. Stir occasionally and add a little water, or wine, if the sauce seems dry. Warm a large serving bowl.
  • Meanwhile, cook the pasta according to the packet instructions, leaving it cooked but slightly firm. Grate the cheese if using it.
  • Drain the pasta and turn into the warmed bowl. Pour the sauce over the pasta and toss well. Garnish with slivers of Parmesan and serve.
Calories: 556 kcal
Carbohydrates: 79 g
Protein: 20 g
Fat: 16g
Saturated Fat: 6 g
Cholesterol: 22 mg
Sodium: 302 mg
Potassium: 1266 mg
Fiber: 10 g
Sugar: 16 g
Vitamin A: 1704 IU
Vitamin C: 126 mg
Calcium: 254 mg
Iron: 4 mg
Cuisine Italian
Ingredients Pasta
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