Radiatore Provençal

Radiatore Provençal Recipe - Vegetarian French Dish

Region / culture: France | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Radiatore Provençal is a delicious and flavorful pasta dish that combines ripe plum tomatoes, eggplant, bell peppers, and fresh basil. This dish is perfect for a light and satisfying meal that is full of Mediterranean flavors.

History

The recipe for Radiatore Provençal is inspired by the traditional flavors of Provence, a region in the south of France known for its fresh and vibrant cuisine. This dish captures the essence of Provencal cooking with its use of fresh vegetables, herbs, and olive oil.

Ingredients

2 cloves of garlic, minced
1 small eggplant, unpeeled, cut into 1 inch cubes
1 lb (454 g) of ripe plum tomatoes (about 5 medium), chopped
0.25 cup of shredded fresh basil leaves
croutons sautéed in garlic
freshly grated parmesan cheese or parmesan-style soy cheese (optional)
1 large green or yellow bell pepper, chopped
1 lb (454 g) of uncooked radiatori pasta
2 tbsp of olive oil
1 large onion, chopped

How to prepare

Bring a large pot of lightly salted water to a boil. Add the pasta, stirring to prevent sticking. Cook until it is just tender. Drain the pasta, reserving 0.5 cup of the pasta water. Rinse the pasta under cold running water and drain it well. Transfer the pasta to a serving bowl.
In a large skillet, heat oil over medium heat. Add the onion, bell pepper, and garlic. Cook, stirring often, until they are soft, which should take about 5 minutes. Add the eggplant and tomatoes. Cook, stirring often, until the vegetables are tender and the tomatoes release their juices, which should take about 20 minutes. Season with salt and pepper. Add the cooked vegetables to the pasta in the bowl.
Add the reserved pasta water to the skillet and cook over high heat, stirring, until it is slightly reduced. Add this mixture to the pasta and vegetables and toss to combine. Serve the pasta topped with basil, croutons sautéed in garlic, and grated Parmesan or soy cheese if desired.

Variations

Add cooked chicken or shrimp for a protein boost.
Use zucchini or mushrooms in place of eggplant for a different flavor profile.
Top with toasted pine nuts or olives for added texture and flavor.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender but still have a bit of bite to them for the best texture.

- Adding a splash of the reserved pasta water to the skillet helps to create a flavorful sauce that coats the pasta.

- Feel free to customize this dish with your favorite vegetables or protein options for a unique twist on the classic recipe.

Serving Suggestions

Serve Radiatore Provençal with a side salad and crusty bread for a complete meal. Pair with a glass of red wine for a true taste of Provence.

Cooking Techniques

Be sure to cook the vegetables over medium heat to ensure they are cooked through but not mushy.

- Toss the pasta with the vegetables and sauce just before serving to ensure the dish is hot and well combined.

Ingredient Substitutions

Use any shape of pasta you prefer in place of radiatore.

- Substitute fresh oregano or thyme for the basil if desired.

- Use dairy cheese in place of soy cheese if preferred.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish with fresh basil leaves and a sprinkle of grated cheese for a beautiful presentation. - Serve in individual bowls for a more elegant presentation.

Pairing Recommendations

Pair Radiatore Provençal with a light and fruity red wine such as a Pinot Noir or Beaujolais.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

45g per serving

Fats

7g per serving

Proteins

5g per serving

Vitamins and minerals

This dish is rich in vitamins A and C from the tomatoes, bell peppers, and eggplant. It also provides a good source of potassium and fiber.

Alergens

This recipe contains gluten from the pasta. If using soy cheese, be sure to check for any allergens.

Summary

Radiatore Provençal is a nutritious and balanced meal that is low in calories and high in vitamins and minerals. It is a great option for a healthy and satisfying dinner.

Summary

Radiatore Provençal is a delicious and nutritious pasta dish that is perfect for a light and satisfying meal. With its fresh vegetables, herbs, and flavorful sauce, this dish captures the essence of Provencal cuisine and is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day in Provence, and I had stumbled upon a small outdoor market while exploring the charming cobblestone streets of a quaint village. As I browsed through the stalls filled with vibrant fruits, fragrant cheeses, and colorful flowers, my eyes landed on a display of freshly made pasta.

The pasta was unlike anything I had ever seen before - small, ridged squares that looked like little radiators, hence the name Radiatore. Intrigued, I struck up a conversation with the elderly woman behind the counter, who proudly told me that this pasta was a traditional specialty of the region.

She went on to explain that Radiatore Provençal was a simple yet delicious dish that was a staple in many Provençal households. The ingredients were humble - just ripe tomatoes, garlic, olive oil, and fresh herbs - but when combined with the unique shape of the pasta, they created a dish that was both comforting and elegant.

I watched as she effortlessly tossed the pasta in a pan with the tomatoes, garlic, and herbs, the aroma wafting through the air and tempting my taste buds. I couldn't resist buying a bag of the pasta to take home with me, along with a handwritten recipe from the woman herself.

When I returned home, I couldn't wait to recreate the dish in my own kitchen. I gathered the ingredients and carefully followed the instructions, savoring each step as I remembered the warm sun on my skin and the bustling market around me.

As the pasta cooked and the sauce simmered, I could almost hear the sounds of Provence in my kitchen - the clinking of glasses, the chatter of locals, the distant sound of church bells ringing. When the dish was finally ready, I took a bite and closed my eyes, letting the flavors transport me back to that sunny afternoon in the South of France.

From that moment on, Radiatore Provençal became a regular fixture on my dinner table. I would make it for family gatherings, dinner parties with friends, or simply for a quiet evening at home. Each time I cooked the dish, I would think back to that serendipitous encounter at the market and the kind woman who had shared her recipe with me.

Over the years, I have made subtle tweaks and additions to the original recipe, adapting it to suit my own tastes and preferences. Sometimes I would add a splash of white wine for a more complex flavor, or a handful of olives for a salty kick. Other times, I would swap out the tomatoes for roasted peppers or eggplant, creating a new dish that was still rooted in the traditions of Provence.

No matter how many variations I tried, however, the essence of the dish remained the same - a celebration of simple, fresh ingredients that come together to create something truly special. Each time I serve Radiatore Provençal to my loved ones, I am reminded of the beauty of sharing food and stories, of connecting with others through a shared love of cooking and eating.

And so, as I sit here now, penning this story and recalling the memories of that fateful day in Provence, I am filled with gratitude for the culinary adventures that have shaped me into the cook I am today. I may have learned this recipe from a stranger in a distant land, but it has become a part of me, woven into the tapestry of my own culinary journey. And for that, I am forever grateful.