RATING 3.0
Pasta with Tomato and Black Olive Sauce

© Chris Court

Pasta with Tomato and Black Olive Sauce

  • TOTAL TIME:
  • SERVINGS: 8

Barbara Lynch’s rustic pasta is very adaptable to whatever summer vegetables are at their peak. Here she uses tomatoes, zucchini, summer squash and eggplant.

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Ingredients

  1. 5 tablespoons extra-virgin olive oil

  2. 1 small white onion, finely chopped

  3. 5 garlic cloves, finely chopped

  4. 7 oil-packed anchovy fillets, drained and chopped

  5. 2 carrots, peeled and cut into 1/4-inch dice

  6. 2 celery ribs, cut into 1/4-inch dice

  7. 2 zucchini, cut into 1/4-inch dice

  8. 1 eggplant, cut into 1/4-inch dice

  9. 1 summer squash, cut into 1/4-inch dice

  10. 3/4 teaspoon crushed red pepper

  11. Kosher salt

  12. Freshly ground pepper

  13. 1/2 cup dry white wine

  14. 5 plum tomatoes, cut into 1/4-inch dice

  15. 1/2 cup pitted black olives, coarsely chopped

  16. 10 fresh basil leaves

  17. 1 pound strozzapreti or other pasta

  18. Freshly shaved Parmigiano-Reggiano cheese, for serving

  1. In a large pot, heat 2 tablespoons of the olive oil. Add the onion, garlic and anchovies and cook over moderate heat, stirring occasionally, until starting to soften, 5 minutes. Stir in the carrots and celery and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the zucchini, eggplant, summer squash, crushed red pepper and the remaining 3 tablespoons of olive oil and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 15 minutes. Add the wine and simmer for 2 minutes. Add the tomatoes, olives and basil and cook, stirring, for 10 minutes. Season with salt and pepper.
  2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Add the pasta and cooking water to the vegetables, season with salt and pepper and cook over moderate heat, tossing, until saucy. Transfer to a bowl, garnish with Parmigiano and serve.
Make Ahead
The sauce can be refrigerated for 2 days. Reheat before proceeding.

Suggested Pairing

Earthy, medium-bodied Chianti Classico.

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