Recipe | Delicious | Traditional Grandma’s Lasagnette alla Contadina
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Old-Style Lasagnette alla Contadina
Ingredients
400 g lasagnette pasta (short, rustic lasagna strips)
3 tbsp extra virgin olive oil
1 small onion, finely chopped
1 carrot, diced
1 zucchini, diced
1 small eggplant, diced
2 garlic cloves, lightly crushed
1 cup tomato passata or crushed tomatoes
Salt and freshly ground black pepper
A pinch of chili flakes (optional)
Fresh basil leaves
Freshly grated Parmigiano Reggiano or Pecorino
💬COMMENT if rustic Italian farmhouse pasta feels like home
👍LIKE to support authentic traditional Italian recipes
📤SHARE this Lasagnette alla Contadina with someone who loves real Italian comfort food
Preparation
Bring a large pot of well-salted water to a boil and cook the lasagnette until al dente. Reserve some pasta water and drain.
In a wide pan, heat the olive oil over low heat. Add onion, carrot, zucchini, and eggplant. Cook slowly until soft and lightly golden.
Add the garlic and let it gently perfume the vegetables.
Stir in the tomato passata, season with salt, black pepper, and chili flakes. Let the sauce simmer slowly until rustic and rich.
Add the cooked lasagnette to the sauce with a splash of pasta water. Toss gently so every ribbon is coated.
Tear fresh basil by hand and stir it in at the end.
Serve hot with grated cheese and quiet satisfaction.
Old contadina rule: simple vegetables, slow fire, honest flavor.