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Farmers' Market Pasta with Chiaretto di Bardolino

Farmers' Market Pasta

Savor the bounty of summer produce with this Farmers' Market Pasta paired with a thirst quenching Chiaretto di Bardolino, an Italian dry rosé.

Course Main Dishes and Wine Pairings
Cuisine Mediterranean
Keyword Farmers' Market Pasta with Chiaretto di Barolino
Servings 4
Author adapted from Cooking Light Magazine July 2018 & "Dinner Changing the Game" by Melissa Clark


  • 3/4 lb. uncooked pasta; casarecce, fusilli or penne
  • 8 oz. fresh haricot verts or small green beans, halved and trimmed
  • 2-3 tablespoons extra virgin olive oil
  • 2 cups eggplant, cut into one inch size cubes
  • 1 tablespoon fresh garlic clove, minced
  • 3 cups cherry tomatoes, halved
  • 1 pinch Piment d' Espelette (optional to add a little spice)
  • 1/4 cup dry white wine
  • 3 tablespoons unsalted butter
  • 1 cup Parmigiano-Reggiano, grated
  • 8 oz. fresh mozzarella ball, torn into bite size pieces
  • 2 cups fresh mint leaves (or combination of mint and basil), torn
  • 3 scallions, thinnly slices
  • flaky sea salt
  • freshly ground black pepper


  1. In a large stockpot bring the water to a boil, add two good pinches of sea salt and then add pasta. Cook for 2 minutes short of suggested time. Add the green beans the last 3 minutes of the pasta cooking time.  Reserve 1 cup of pasta water. Drain pasta and green beans.

  2. While the pasta is cooking, heat a 12 inch sauté pan over medium high heat. Add two tablespoons of olive oil. Add the eggplant and sauté, stirring until tender about 4-5 minutes. Add garlic and sauté for 30 seconds. Add 2 cups of the tomatoes and sauté for about 3 minutes. (Sprinkle with Piment d' Espelette of using) Add the wine and cook, stirring until the wine is almost entirely evaporated.

  3. Add the pasta, green beans, and remaining tomatoes. Stir. Add the butter and Parmigiano-Reggiano cheese, stir to combine, Add some of the pasta water if mixture is too dry. 

  4. To serve; put pasta in a large flat pasta bowl and garnish with mozzarella pieces, and top with mint/basil and scallions. Drizzle with olive oil and sprinkle with salt flakes and black pepper.