Summer Pasta

Sun ripened and in season vegtables makes this Pasta taste like summer

 

 

 

what you need:
 
2 1/2 cups dry bow pasta ( also works with gluten-free pasta)
2 zucchini, cut in half and sliced
2  cups of  seeded,cut in half  and sliced yellow and red bell pepper 
1 cup of cherry tomatoes in all colors ( cut in half)
3 tbsp olive oil
1 large red onion,  finely chopped
1/2 cup of sliced black olives
1 tablesp. tomato paste
2 anchovy filet
3 garlic cloves, minced
salt and pepper to taste
1/4 teasp. cinnamon
1/2 teasp. rosemary leaves
1/2 teasp. paprika
pinch sugar
1 cup of canned egg tomatoes (cut in pieces
1/2 cup strong veggie stock ( or chicken)
4 tablesp. roughly chopped basil
1/2 cup fresh grated Parmigiano-Reggiano
 
cook pasta as instructed on the package ( minus 1 min) in salt water ( taste it). drain the pasta when they are done ( do not rinse). on medium-high heat, heat  up a pan with the olive oil and  anchovy filet, and fry untill the anchovys is melted. then add the onions and cook  them for about 2 min. then add the garlic and cook for  1 more min. add the bell peppers and zucchini and cook for 1 more min. now add the tomatoe paste, the stock, the canned tomatoes, olives, cinnamon, rosemary, paprika, pinch sugar and give it a good stir. season with salt and pepper ( taste it). cover the pot and let it cook for about 10 min on meduium-low heat, stir from time to time.  add the drained pasta and cherry tomatoes, stir. add the cheese,stir again and simmer for  2 more min, until it is well combined. taste the pasta, if eventually more seasoning is needed ( tomatoes soak up salt). take the pasta of the stove, and add the fresh basil and serve…. enjoy 🙂
ps: you can add cooked chicken or tuna to this pasta dish
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2 Comments Add yours

  1. LFFL says:

    I love a good pasta dish.

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