Orecchiette with Roasted Late Summer Veggies & Rose Harissa

Keeping things colorful and easy today with a ton of Mediterranean flavors. Orecchiette pasta is bathed in a flavorful and fresh tomato sauce with Late Summer Veggies, walnuts, capers & Rose Harissa. We start by roasting zucchini’s, eggplant like we would babaganoush. Next scoop out the centers, toss it with freshly crushed tomatoes, capers, rose harissa and walnuts. It’s naturally vegan because the flavors were so intense and flavorful adding cheese didn’t seem necessary. It’s simple, oh so pretty, and flavorful with just a few ingredients+ a delicious way to use up the summer veggies.

You know it’s the end of of summer when the eggplants, zucchinis and tomato recipes just keep coming. To be honest I get a bit tired of them but this recipe is a bit different so Hope you enjoy it as much as we did.

Originally this recipe started off completely different. I planned on roasting the veggies and adding it to the fresh tomato sauce. But when I picked the veggies from the garden I didn’t expect so many still remain on the plants after the big harvest from last week. I knew I needed to make something with those guys before we headed to Italy for our work/leisure trip. And just like that, an entirely new dish was created in my head.

Orecchiette with Roasted Late Summer Veggies & Rose Harissa

Ingredients

• 1 lb eggplants, preferably long Japanese variety
• 1 lb zucchini yellow squash
• 1 large shallot, thinly sliced
• 3 medium cloves garlic minced
• 4-5 heirloom tomatoes or baby tomatoes (approximately 1 lb), diced
• ½ lb orecchiette (or other short pasta)
• ½ cup e.v olive oil, you may not need all of it
• ½ cup walnuts, roughly chopped
• 1 teaspoon dried or fresh oregano
• 1 tbsp tomato paste
• 1-2 tablespoons rose or regular harissa sauce+ 1 teaspoon culinary grade rose petals or ½ red pepper flakes
• 2 tablespoons red wine vinegar
• 1 tablespoon maple syrup or honey
• 2 tablespoons raisins (optional)
• 2 tbsp chopped parsley
• extra red pepper flakes and parsley, to garnish

Directions

1. Heat the oven to 425 °F. Place the cut zucchini and eggplant onto a greased baking sheet cut side down. Cook for about 25-30 minutes, or until the veggies are very soft and scoop-able. Let the veggies cool slightly. Scoop out all the flesh of the veggies using a spoon. Discard the skins to the compost bin.. 
2. Bring a large pot of salted water to a boil. 
3. Meanwhile, heat a 12” skillet over medium heat. Add 1 teaspoon of olive oil. Add the walnuts and toast for a minute or so until golden and fragrant, stirring often. Transfer them to a plate.
4. Add 2 more tablespoons of olive oil, along with the shallot. Cook for 1-2 minutes until slightly caramelized. Add the diced tomatoes and a pinch of salt. Cook for 5 minutes, stirring often.
5. Meanwhile, drop the orecchiette and cook according to the package’s instructions.
6. Add the tomato paste and harissa sauce or red pepper flakes to the tomatoes and cook for a minute. Stir in the eggplant-zucchini meat, red wine vinegar, honey, oregano, and raisins if using. Reduce the heat to low and cook for about 2 minutes. 
7. Save ¼ cup of pasta water from the pot and add it to the skillet. Bring the sauce to a simmer. Drain the pasta and add it to the sauce. Stir well to coat
8. Drizzle 2-3 tablespoons e.v olive oil and the capers. Taste and season with more salt if needed.
9. Plate the pasta with toasted walnuts over top, plus more red pepper flakes and basil to garnish.