Since pasta primavera comes from the garden, and everyone's garden differs, there's an infinite number of variations on this sauce. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/2 pounds (650 g) fresh sauce tomatoes, sliced
- 1/2 medium sized onion, minced
- 1 large eggplant, peeled and diced
- 1 bell pepper, diced
- 1 bunch parsley, minced
- 1/2 cup pitted black olives, minced
- 1 anchovy filet, washed and boned
- Half a fresh hot red pepper, minced (optional)
- 3 capers, minced
- Salt and pepper to taste
- 1/3 cup olive oil
- Grated Parmigiano
- 1 pound (500 g) short pasta
Preparation:
Peel and dice the eggplant; put the pieces in a colander, sprinkle them liberally with salt, set a weight on them, and let them sit for a half hour. Meanwhile, mince the onion, dice the pepper, and slice the tomatoes, keeping them separate. Then mince the parsley, anchovy, capers, olives, and red pepper (if you are using it).Put the oil in a 2 quart pot, and while it’s heating rinse the salt off the eggplant and let it drain. Sauté the onion till it’s translucent, then add the eggplant. Cook for about five minutes, stirring to keep the mixture from sticking. Stir in the diced bell pepper and continue cooking a few minutes longer, then add the tomatoes and the parsley and olive mixture. Bring the sauce to a boil and then reduce the heat, simmering it gently for about twenty minutes. The sauce should be fairly thick.
Meanwhile, cook the pasta in salted water; when it’s done, drain it, stir in the sauce, and serve with grated cheese.
The wine? A deft red, for example a Valpolicella.
