Greengrocer's Pasta or Primavera Sauce - - Pasta all Ortolano

By á-34480

This pasta primavera sauce is surprisingly good. The tomatoes, carrot, celery, onion, and parsley are essential; feel free to add other vegetables that are in season. To serve 4:

Ingredients

• 1 pound (500 g) fresh plum tomatoes
• 1 artichoke
• 2 zucchini, sliced
• 1 stick celery, minced
• 1 carrot, minced
• 1/2 a medium onion, minced
• 1 bunch parsley, minced
• 1 hot pepper, either fresh or dried, or a half a pepper if it’s very hot
• A pinch of oregano
• 1/4 cup plus 2 tablespoons Olive oil
• Boiling water or vegetable broth
• Salt
• A pound (450 g) of short pasta, such as penne or rigatoni

Preparation

Step 1

Prepare the artichoke: discard the tough outer leaves, square the tip, and cut the heart into slivers, discarding any fuzz you may find in the choke. Put the slivers in acidulated water lest they blacken, peel and dice the stalk, and add it to the water too.

Mince the onion, parsley, and pepper; sauté them in 6 tablespoons of oil. Add the rest of the vegetables, except the tomatoes, and simmer for ten minutes. Add the tomatoes and the oregano and cook slowly for a half hour, or until the carrot is done, adding boiling water or vegetable broth (if you have it) as necessary to keep the sauce from drying out. Meanwhile, cook a pound of pasta in salted water. Drain the pasta, stir in the sugo, and serve with grated cheese to taste.