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Categories:
extra-virgin olive oil onion celery leek cabbage zucchini tomatoes salt fresh ground white pepper water white italian wine fresh Italian parsley fresh basil leaf sage leaf oregano salt penne pasta Pecorino-Romano cheese
Viewed: 40 - Published at: 4 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 14 cup diced onion
- 14 cup diced celery
- 14 cup diced leek
- 14 cup diced deribbed savoy cabbage
- 14 cup diced zucchini
- 14 cup diced ripe plum tomatoes or 14 cup roma tomato
- salt
- fresh ground white pepper
- 1 cup water
- 1 12 cups dry white italian wine
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh basil leaf
- 1 tablespoon chopped fresh sage leaf
- 1 tablespoon chopped fresh oregano leaves
- 1 tablespoon salt
- 1 lb dry penne pasta
- 34 cup grated pecorino romano cheese, divided
Method
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Meanwhile, in a large saute pan, heat oil over medium heat.
- Add onion, celery, leek, cabbage, zucchini, tomato, and salt/pepper to taste; cook, stirring, for 2 minutes.
- Add water and cook until reduced by half.
- Add parsley, basil, sage, and oregano; stir well.
- Remove from heat and set aside.
- While sauce is cooking, add salt and penne to boiling water and cook, uncovered, over high heat until pasta is al dente.
- Scoop out about 1 cup of the pasta water and set aside; drain pasta.
- Return vegetable mixture to high heat.
- Add 2 T of the reserved pasta water and the penne.
- Using a wooden spoon, toss to coat evenly, adding more pasta water if necessary.
- Add half of the Pecorino Romano and toss well.
- Transfer to a large serving bowl and sprinkle with remaining cheese; serve immediately.
