Spaghetti with Garden Vegetables (Spaghetti Dell’Ortolano)
Rich with vegetables, this simple but satisfying starter is also suitable as a meatless entree.
- Servings: 8
Source: Martha Stewart Living, July 2005
- 3 tablespoons extra-virgin olive oil
- 2 large carrots, peeled and finely chopped
- 1 small red onion, finely chopped
- 2 large celery stalks, peeled and finely chopped
- 2 garlic cloves, crushed with the flat side of a large knife
- 1 cup torn fresh basil leaves
- 1 teaspoon crushed red pepper flakes
- Coarse salt
- 1/2 cup dry white wine
- 2 small yellow summer squash, halved lengthwise and cut into 1/4-inch-thick half-moons
- 2 small zucchini, halved lengthwise and cut into 1/4-inch-thick half-moons
- 2 small eggplants, cut into 1/2-inch cubes
- 3 medium tomatoes, coarsely chopped
- 2 teaspoons chopped fresh marjoram
- Freshly ground pepper
- 1 pound spaghetti or bucatini
- Freshly grated Parmesan cheese, for serving
Stir together the oil, carrots, onion, celery, and garlic in a large saucepan. Cook over medium-low heat 2 minutes. Add 1/2 cup basil, the red pepper flakes, and 1 teaspoon salt. Cover. Cook, stirring often, until vegetables are caramelized, about 15 minutes.
Add wine to saucepan. Raise heat to medium. Cook until wine has almost completely reduced, about 5 minutes. Add yellow squash, zucchini, and eggplants. Cook 5 minutes. Add tomatoes. Cover. Cook until vegetables are tender, 10 to 12 minutes. Add marjoram and 1/2 teaspoon salt; season with pepper.
Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain. Transfer to a large bowl. Add vegetable mixture and remaining 1/2 cup basil to the pasta. Toss to combine. Serve with Parmesan cheese.