Paste all’ Ortolano -- Greengrocer's Pasta, or Primavera Sauce

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

• 1 pound fresh plum tomatoes
• 1 artichoke – discard the tough outer leaves, square the tip, and cut the heart into slivers discarding any fuzz you may find in the choke. Peel and dice the stalk
• 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 broth
• Salt
• A pound of short pasta, such as penne or chiocciole

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 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.

Serves four.

A clean version for printing.
About artichokes & preparing them
Classic Italian Recipes

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