Paste all’ Ortolano: Greengrocer’s Pasta, or Primavera Sauce

Primavera sauce, which Italians also call greengrocer’s sauce, is an astonishingly variable universe, as people adapt it to their personal taste and what is in season at the moment. The tomatoes, carrot, celery, onion, and parsley called for here are essential; feel free to add other vegetables that are in season.

  • 1 pound (450 g) 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 (450 g) of short tubular pasta, such as penne or shells


Aunt Adriana's Pasta Primavera

Aunt Adriana’s Pasta Primavera

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.


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Categories: Green Sauces for Pasta

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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