Paste all’ Ortolano II, or Another 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.

  • 1 1/2 pounds (675 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 (450 g) short tubular pasta such as penne or chiocciole (shells)

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.

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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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