how to make pasta with sundried tomato peasto
wash and dice bell pepper, eggplant, and mushrooms
halve the cherry tomatoes lengthwise
chop the pitted black olives
finely chop the garlic
mise-en-place (get everything ready)
Heat a large pot of water. When it comes to boiling, add salt. Cook the pasta according to the package directions
While the pasta is cooking, we can prepare the vegetables.
Heat oil and butter on medium heat. Add chopped garlic and red chili flakes (if using). Fry until aromatic.
Add bell pepper, cook for 2-3 minutes, then add eggplant. Sprinkle some salt and let the eggplant cook (just starts to get tender; don't let it get mushy). Add the mushrooms; cook for a few minutes just about the mushrooms to start getting tender. Mix the sundried tomato pesto. Now add the cherry tomatoes, mix well. Next, add the olives. Mix well to combine everything. Taste and adjust the seasoning.
Drain the cooked pasta (reserve ½ cup pasta water) and toss the pasta with the vegetables. Taste and adjust the seasoning. If the pasta seems dry, add a little bit of reserved pasta water and mix well.
Serve hot garnished with basil and freshly grated parmesan cheese.