Vegetable Pasta
Ingredients
- 400 gDried pasta (penne or fusilli type)
- 4 tbspExtra virgin olive oil
- 1 pcOnion (finely diced)
- 1 pcRed bell pepper (small dice)
- 1 pcGreen bell pepper (small dice)
- 1 pcZucchini (thin half-moons)
- 2 pcGarlic (minced)
- 3 pcRound tomato (crushed)
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender vegetables coloring the plate, coated in olive oil scented with smoked paprika. The pasta is al dente, bound by the tomato juices and the richness of the oil.
- 1
Dice the onion and peppers into small, even cubes. Cut the zucchini into quarters then thin slices. Mince the garlic after removing the germ.
- 2
Heat olive oil in a large pan. Add onion and peppers. Sweat them until the vegetables soften without browning.
- 3
Add zucchini and garlic. Sprinkle with smoked paprika. When the smoky aroma fills the kitchen, stir in the crushed tomatoes. Let it reduce until the sauce coats the spoon.
- 4
Plunge the pasta into a large pot of boiling salted water. Remove them one minute before the indicated time: they must still have a bite.
- 5
Drain the pasta, reserving some cooking water. Mix them with the vegetables. Add a ladle of cooking water and stir vigorously to create a glossy emulsion coating every piece of pasta.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta; the starch is key to making the sauce stick.
- Smoked paprika (Pimentón) is essential for that typical Spanish flavor.
- If the vegetables stick, deglaze with a splash of the pasta cooking water.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Add a drizzle of olive oil when reheating.
