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Categories:Viewed: 87 - Published at: 4 years ago
Ingredients
- 1 pound pasta fresh
- 2 tablespoons olive oil, extra-virgin
- 2 cloves garlic peeled and sliced
- 3 cups vegetables raw, prepped
- 1/4 cup basil fresh, chopped
- 1 large tomatoes peeled, seeded, and chopped
- 1/4 teaspoon red pepper flakes crushed
- 1 x kosher salt to taste
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
Method
- Bring 1 gallon of water to a boil in a large pot.
- Add dried pasta, and cook to al dente-to the tooth- (just soft enough so that it still must be chewed).
- Drain in a colander.
- For fresh pasta, turn the heat down to low, cover the pot and hold water on warm until the vegetables are almost done before you cook the pasta.
- Put oil and garlic into a large skillet.
- Turn the heat to medium and cook the garlic just until it begins to color, not beyond or it will burn and be bitter.
- Add the vegetables in the order that they will cook, starting with those that will take the longest.
- Move them constantly with a spatula so they will not overcook in one spot.
- For fresh pasta, reboil the water at this point, and cook the pasta during final minutes of cooking the vegetables.
- Drain.
- Add the herbs to the vegetables and mix to distribute.
- When the vegetables are almost cooked (still a bit too crunchy), add canned tomato and crushed pepper flakes, turn the heat down to low, and simmer for 3 to 4 minutes to blend the flavors.
- Taste and add kosher salt if necessary.
