Pasta all’Ortolana

A delightful medley of seasonal vegetables, stewed to perfection with extra virgin olive oil and cherry tomatoes, tossed with perfectly cooked ‘al dente’ pasta. Quick, simple, and oh-so-satisfying – perfect for any occasion!


10 minCook

20 minPrep



  • 1 Pouch Daring Original Plant Chicken Pieces
  • 8 oz of pasta
  • 1/2 red pepper
  • just over 1/2 zucchini
  • 1/2 small eggplant
  • 8 cherry tomatoes
  • 2 oz of fresh Gaeta black olives
  • 1 tablespoon of salted capers
  • 6/8 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • 6 fresh basil leaves
  • Salt

Step 1

Remove the pitts from the olives, cut in half and set aside.

Step 2

Peel and lightly crush the two garlic cloves.

Step 3

Wash and cut the eggplant, zucchini, pepper and cherry tomatoes into medium dice. Add a couple of basil leaves to the cherry tomatoes and leave to marinate for 20 minutes.

Step 4

Heat non-stick pan on med-high heat for 1 min. Reduce to medium. Place 2 tablespoons of oil in a pan. Add Daring Plant Chicken to the pan and cook for 2-3 minutes per side until golden brown. Remove from pan and set aside.

Step 5

Place one clove of garlic and two tablespoons of oil into pan. Let fry until golden and add the aubergines, let them cook for 2 minutes, stirring occasionally. Turn off the heat when they are golden. Remove from pan into a bowl.

Step 6

Add the other clove of garlic and the rest of the oil. Cook until golden brown, add the pitted olives and capers. Cook them for a few seconds, then add the cherry tomatoes:

Step 7

Lower the heat a little and cook for 2 minutes, stirring occasionally, crushing the tomatoes a little, so that the cherry tomatoes turn into sauce. Finally add zucchini, peppers and eggplant with any juice and garlic and other basil leaves.

Step 8

Add Daring back to pan and cook for 5 minutes.

Step 9

If you see that the mixture is too dry, add a spoonful of oil.

Step 10

While cooking the sauce place a pot on high heat with water and salt. Bring it to the boil and cook the pasta al dente. Add 2-3 tablespoons of pasta water to the sauce. Drain and toss the pasta in the sauce, finishing cooking for another 2 minutes. Option of adding parmesan cheese before serving.

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