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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I love a good pasta dish.
thank you 🙂