Radiatore Provençal: A Taste of the South of France in Every Bite

There’s a certain magic that happens when simple, fresh ingredients are coaxed into something truly spectacular. For me, Radiatore Provençal is one of those dishes. I first encountered it years ago, a vibrant medley that instantly transported me to a sun-drenched patio in the heart of Provence. The aroma of slow-cooked tomatoes, garlic, and fragrant basil filled the air, promising a feast for both the senses and the soul. It was a revelation – a testament to how uncomplicated cooking, when done with love and good ingredients, can create enduring culinary memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: Serves 6
• Dietary Type: Vegetarian

Ingredients

This dish celebrates the bounty of Mediterranean vegetables, brought together with perfectly cooked pasta.

• 1 lb radiatore or penne pasta
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large green bell pepper or 1 large yellow bell pepper, chopped
• 2 garlic cloves, minced
• 1 small eggplant, unpeeled, cut into 1/2 inch cubes
• 1 lb plum tomatoes, ripe, chopped (about 5 medium)
• Salt and freshly ground black pepper, to taste
• 1/4 cup basil, shredded
• Garlic breadcrumbs (optional)
• Freshly grated parmesan cheese (optional) or parmesan soy cheese (optional)

Equipment Needed

• Large pot (for cooking pasta)
• Large skillet
• Serving bowl

Instructions

The beauty of Radiatore Provençal lies in its straightforward preparation, allowing the natural flavors of the ingredients to shine.

1. Begin by bringing a large pot of water to a rolling boil for your pasta. Make sure it’s generously salted – this is your first opportunity to season the pasta itself.
2. While the water heats, select a large skillet and set it over medium heat. Add the olive oil and let it shimmer. Once warm, introduce the chopped onion, chopped bell pepper, and minced garlic. Cook, stirring often, until the vegetables soften and become fragrant, which should take approximately 5 minutes. Avoid browning the garlic at this stage; we want its sweetness, not bitterness.
3. Next, add the eggplant cubes and chopped plum tomatoes to the skillet. Continue to cook, stirring frequently, until the eggplant is tender and the tomatoes have released their juices, creating a luscious sauce. This process typically takes about 20 minutes. Season generously with salt and freshly ground black pepper to your liking.
4. Concurrently, it’s time to cook the pasta. Follow the package directions precisely to achieve an al dente texture.
5. As the vegetables in the skillet are nearing completion, drain the pasta, but be sure to reserve about 1/2 cup of the starchy pasta water. This liquid gold will be essential for binding the sauce to the pasta.
6. Transfer the drained pasta directly into a large serving bowl. Add the cooked vegetable mixture to the pasta.
7. Now, turn your attention back to the skillet that held the vegetables. Pour the reserved pasta water into it and increase the heat to high. Cook, stirring constantly, until the liquid has reduced slightly and thickened, creating a cohesive sauce.
8. Pour this reduced sauce over the pasta and vegetables in the serving bowl. Toss everything together gently but thoroughly, ensuring that every piece of radiatore is coated in the flavorful vegetable sauce.
9. Serve the Radiatore Provençal immediately, garnished with the shredded basil. For an extra layer of texture and flavor, sprinkle with garlic breadcrumbs and freshly grated parmesan cheese or parmesan soy cheese, if desired.

---

Making Garlic Breadcrumbs (Optional but Recommended)

For those who choose to elevate this dish with the optional toppings, here’s a simple way to make your own delicious garlic breadcrumbs:

In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 2 garlic cloves, minced, and cook, stirring constantly, until they turn opaque but do not brown. Add 1 3/4 cups of soft whole wheat or white bread crumbs. Cook, stirring often, until the crumbs turn a beautiful golden hue, about 5-8 minutes. Scrape the crumbs onto paper towels to drain and cool.

---

Expert Tips & Tricks

• Eggplant Prep: While the recipe calls for leaving the eggplant unpeeled, if you find you’re sensitive to its texture, peeling it is an option, though it’s not strictly necessary for this dish. Ensure your cubes are relatively uniform in size for even cooking.
• Tomato Choice: Ripe, flavorful plum tomatoes are ideal as they offer a good balance of sweetness and acidity. If you can’t find plum tomatoes, Roma or even good quality canned diced tomatoes (drained) can be a serviceable substitute in a pinch.
• Pasta Shape: Radiatore is perfect because its ruffles and crevices are designed to capture every bit of sauce. However, penne, rotini, or fusilli will also work wonderfully.
• Herb Power: Fresh basil is a must here. If you find yourself without fresh basil, a sprinkle of dried basil can be added during the vegetable cooking stage, but the fresh addition at the end is what truly brightens the dish.
• Sauce Consistency: The reserved pasta water is your secret weapon for achieving the perfect sauce consistency. Don’t be tempted to skip this step! It acts as a natural emulsifier, binding the oil and water to create a smooth, glossy sauce that clings beautifully to the pasta.

Serving & Storage Suggestions

Radiatore Provençal is a dish best enjoyed fresh, when the pasta is perfectly al dente and the vegetables are vibrant. Serve it piping hot in shallow bowls, allowing ample room for the toppings.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to do so gently on the stovetop over low heat, or in a microwave, adding a splash of water or vegetable broth if it seems a little dry. Avoid overcooking, as the pasta can become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	375.2 kcal
Calories from Fat
Total Fat	6 g	9%
Saturated Fat	0.9 g	4%
Cholesterol	0 mg	0%
Sodium	11.3 mg	0%
Total Carbohydrate	69.1 g	23%
Dietary Fiber	7.3 g	29%
Sugars	7.2 g	28%
Protein	12.1 g	24%

Note: Nutritional values are estimates and can vary based on specific ingredients and quantities used.

Variations & Substitutions

This recipe is wonderfully adaptable, allowing you to tailor it to your preferences and what you have on hand.

• Spice It Up: For a hint of heat, add a pinch of red pepper flakes along with the garlic and onions.
• Add Protein: While delicious as a vegetarian dish, you could introduce grilled chicken, shrimp, or even chickpeas to make it a heartier meal. Add these during the last few minutes of vegetable cooking to warm through.
• Different Vegetables: Feel free to incorporate other Mediterranean favorites like zucchini, yellow squash, artichoke hearts, or olives. Adjust cooking times as needed based on the vegetable’s density.
• Vegan Option: Omit the parmesan cheese or use a vegan alternative. Ensure your breadcrumbs are also vegan if using them.

FAQs

Q: What makes the radiator pasta shape ideal for this dish?
A: Radiatore pasta has deep ridges and crevices that are perfect for capturing and holding onto the rich vegetable sauce, ensuring flavor in every bite.

Q: Can I use canned tomatoes instead of fresh?
A: Yes, good quality canned diced tomatoes can be used. Drain them well before adding them to the skillet to avoid making the sauce too watery.

Q: How can I ensure the eggplant cooks through and isn’t tough?
A: Cutting the eggplant into uniform 1/2-inch cubes and allowing it to cook for about 20 minutes with the tomatoes will ensure it becomes tender and soft.

Q: Is it crucial to reserve the pasta water?
A: Absolutely! The starchy pasta water helps to emulsify the sauce, giving it a creamy consistency and allowing it to cling beautifully to the pasta.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the vegetable sauce ahead of time. Reheat the sauce and then cook the pasta separately and combine just before serving.

Final Thoughts

Radiatore Provençal is more than just a pasta dish; it’s a celebration of simplicity and flavor. It’s the kind of meal that brings people to the table, sparks conversation, and leaves everyone feeling nourished and content. I encourage you to give this recipe a try, to embrace the vibrant tastes of the Mediterranean, and to perhaps even create your own culinary memories with it. Serve it alongside a crisp green salad and a glass of light white wine for a truly complete experience. Bon appétit!