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. Slideshow: Ultimate Summer Vegetable Recipes
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.
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.
The sauce can be refrigerated for 2 days. Reheat before proceeding.
Earthy, medium-bodied Chianti Classico.