Spicy Summer Veggie Pasta


  • 3-4 Tbsp Red Cayenne Chili Olive Oil (depending on how much spice you want)
  • 1/2 red onion, finely diced
  • 1 zucchini cut into bite size pieces
  • 1 eggplant, cut into bite size pieces
  • 1 bell pepper, cut into bite size pieces
  • 1 cup grape tomatoes, halved
  • 2 garlic cloves, minced
  • 1 can tomato passata, or tomato sauce
  • a large bunch of basil
  • salt and pepper
  • 1 lb of your favourite small cut pasta (penne, rigatoni or fusilli)
  • Freshly grated parmesan cheese


  1. Bring a large pot of salted water to a boil and cook pasta until al dente.
  2. Meanwhile Heat the Red Cayenne Olive Oil in a large sauce pan and add onions. Saute until onion begins to soften, 2-3 minutes.
  3. Add zucchini, eggplant and bell pepper. Stir and cook for 4-5 minutes or until veggies just begin to soften.
  4. Add the garlic and stir until fragrant.
  5. Add the tomato passata (or sauce), the basil, salt and pepper. Cook on the stovetop, stirring occasionally for 10-15 minutes. Taste for seasoning. Add salt and pepper if needed.
  6. Toss with pasta, and top with parmesan cheese. Serve hot.
July 13, 2019 — The Unrefined Olive