Spaghetti alla Giardinera

(serves 4)

Ingredients

• 1 lb. spaghettini
• 2  onions, medium-sized
• 4 cloves, of spring garlic
• 2 zucchini, cut into julienne strips
• 2 red peppers, and 1 yellow, cleaned, seeded, and cut into julienne strips.
• 1-1/2 cups, of fresh garden peas
• 1 bunch, of fresh basil, approximately 15 leaves.
• Extra Virgin Olive Oil  as needed
• 12 vine ripe tomatoes, cut in quarters, and seeds removed.
• 1 tablespoon, turmeric (optional)
• 1 strip on lemon zest, pith removed and finally chopped.
• salt and freshly ground black pepper

To make

Heat a sauce pot with olive oil.

• Crush the garlic cloves and remove any green sprouts that might be in the center of the garlic.
• Do a quick rough chop across the garlic and then add it to the pan.
• Saute slowly for 2-3 minutes or until the garlic is lightly colored.
• Then add the onion and cook over a gentle flame for an additional five minutes.
• At the end add the turmeric if using and stir through your onion and garlic mixture.

Tip: If the onions are coloring up too fast add a few splashes of water to the pan to slow the cooking process.

• Now add the tomatoes and stir well.
• Season with some salt and pepper and let simmer for 20-30 minutes.
• Add a lid to partially cover the pot of tomatoes.
• About halfway through the cooking use a potato masher and mash any tomatoes that are still whole.

Cooking the Vegetables 

• In a separate pan add a few tablespoons of olive oil.
• Add the peppers and zucchini.
• Lightly season them and cook over medium heat for five minutes.
• Stir often and try not to get any color on the vegetables.
• Once all vegetables have been cooked add them to the tomato sauce.
• Add the fresh peas. They will cook from the warmth of the sauce.

Tip: Adding the spring peas at the end and not cooking them in the sauce allows for them to stay a vibrant green and retain their shape.

• Taste sauce and readjust the seasoning if needed.
• Tear the basil leaves with your hands or snip them with a scissor. Stir the basil through the sauce and taste again for seasoning.

Making the dish

• Bring a pot of water to a boil and add two tablespoons of salt.
• Once the water boils add the spaghettini.
• Once the pasta has submerged into the water give it a stir to prevent it from sticking.
• Cook the pasta as per the instruction on the box.  However whatever the time says on the directions remove the pasta five minutes sooner.

Tip: Removing pasta five minutes sooner than the suggested time and adding it to a sauce makes for a taster pasta.

• Save one cup of pasta water and then strain the pasta.
• Add the pasta to the sauce and then add the reserved pasta water.
• Bring to a simmer and toss the pasta well.  Add two tablespoons of olive oil and toss a few more times coating the pasta well with the sauce.
• Taste for seasoning and serve.

Tip: Top the pasta with grated Parmesan cheese and a sprig of basil if desired.

spaghettini alla giardiniera

HAPPY SPRING! 

Check out this spring recipe for Asparagus & Tofu with Truffle-Soy Vinaigrette.