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
5 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
5 garlic cloves, finely chopped
7 oil-packed anchovy fillets, drained and chopped
2 carrots, peeled and cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
2 zucchini, cut into 1/4-inch dice
1 eggplant, cut into 1/4-inch dice
1 summer squash, cut into 1/4-inch dice
3/4 teaspoon crushed red pepper
Freshly ground pepper
1/2 cup dry white wine
5 plum tomatoes, cut into 1/4-inch dice
1/2 cup pitted black olives, coarsely chopped
10 fresh basil leaves
1 pound strozzapreti or other pasta
Freshly shaved Parmigiano-Reggiano cheese, for serving
How to Make It
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.
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