I got inspired for this recipe from a trip to Florence. I found a restaurant where the sauce was so wonderfully simple and rustic. The vegetables tasted fresh and light, not overly cooked.
SAUCE
- 2 medium to large ripe tomatoes (vine ripe if possible, otherwise can of San Marzano peeled tomatoes)
- 1 large white onion, chopped
- 2 cloves of garlic (or more) chopped
- 1 cup dry white wine (Pinot Grigio or Sauv Blanc preferably not Californian)
- Or stock (vegetarian or chicken)
- Olive oil
- Dry oregano
- Dry basil leaves
- 2 bay leaves
- Salt / pepper
- Parmesan or pecorino cheese
PASTA
Angel hair or the other extreme bucatini
Grated Fresh Zucchini “noodles” (or julienne)
STEPS
Blanch tomatoes, peel and seed them then coarsely chopped if using canned then skip to chop).
- Cook chopped onion in ¾ cup olive oil low to medium low heat
- Salt lightly and pepper generously
- Add ½ teaspoon oregano.
- Cook until onion is almost caramelized.
- Stir in chopped garlic, keep stirring then add wine
- When wine is cooked off add tomatoes. Keep heat at medium to medium low.
- Add ½ teaspoon oregano 1 teaspoon basil leaves and add bay leaves.
- Moisten the sauce if necessary (stock not wine).
- Sauce should be chunky.
- Adjust salt remember parmesan is used later so be careful with salt.
- Boil pasta. Cook it al dente (not too cooked). In the last last 30 seconds, add fresh zucchini.
- Drain pasta mixture. Return to pot with a bit if of the cooking liquid; anoint with olive oil. Mix well.
- Serve individual plate spooning sauce on top of pasta. Cheese at will. And pepper of course ( I am particularly fond of Kampot pepper)
Note: The pasta water does not need to be boiling; I found that near boiling is better for the dry pasta to keep better its shape and texture. Oh and remember to salt the pasta water (like sea water!). Remember to add the dry herbs in the sequence above to maximize the flavor! Tada!
Posted by: Quang / Legal / Florida, USA