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Summer Vegetables Pasta

How to Cook Summer Vegetables Pasta

Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
Course Pasta Recipe
Cuisine Filipino
Servings 6 servings


  • 250 grams fettuccine twists, spaghetti or elbow pasta
  • 1/4 kilo eggplant peeled and cut into 1-inch cubes
  • 1 small piece zucchini peeled and sliced
  • 2 red bell peppers roasted, peeled, seeded and sliced into 1/2 inch squares
  • 1/2 cup olive oil
  • 1/2 cup minced onions
  • 1 tablespoon minced garlic
  • 3 anchovy fillets chopped fine
  • 2 tablespoons capers
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon MSG


How to cook Summer Vegetables Pasta:

  • In a thick, medium saucepan over medium low fire, heat 1/4 cup of the olive oil.
  • Saute onions until wilted.
  • Add eggplant and stir for 2 minutes, then add zucchini and stir for another 2 minutes.
  • Reduce fire to low and simmer, stirring frequently for 5 minutes, then add red bell peppers and simmer for another 5 minutes. Remove from heat and set aside.
  • In a thick, medium saucepan over low fire, heat the rest of the olive oil and saute garlic until light brown.
  • Saute anchovies for 2 minutes, then add capers and toss for half a minute.
  • Add reserved vegetables and simmer for 1 minute.
  • Season with salt, pepper and MSG, and simmer for another minute.
  • Adjust seasoning to taste then remove from heat.
  • Cook pasta according to package instructions and drain.
  • Immediately mix with vegetables and serve.
  • Serves 6 to 8 as a pasta or vegetable dish; serves 10-12 as a topping for fish fillet.
  • To reheat left overs, add 1 tablespoon oil over low fire.