Pasta with vegetarian ragout & the tomatoes addiction
If you love Italian cuisine there are many chances that you love pasta. Together with pizza, pasta is certainly one of our national prides and the reason for that is simple: pasta and pizza are cheap and versatile. You can open your fridge and certainly find something that is good to put on a pizza or a pasta dish, the only thing you need is fantasy and the ability to mix different ingredients to create a magical flavour.
I’m pretty sure that you can try to cook pasta with everything on your mind, but for me pasta with tomatoes is always the best. So I have to admit: I have a tomatoes addiction and I’ve had it for so long. I wasn’t even 1 year old when my mom, coming back from work, found me in the box with all my face red with tomatoes juice. I was the first niece and the first female in the family so the truth is that my grandpa went totally crazy for me and spent hours cultivating tomatoes just for me. My grandpa was a strange man: silent and hard like the ground he cultivated, I don’t remember him saying “I love you” but I know he did love me so much. When he got older I remember all the tenderness, that he never expressed with words, in his beautiful blue eyes. Many years passed since he left this world, but in my heart I still have the image of this strong man, with his hands damaged by hard work and the back bent to work the veggie garden.
Coming back to the recipe, veggie are one of the thing you can use to prepare a great pasta dish. Here the recipe of a veggie ragout made with asparagus, peppers and peas…oh, and tomatoes of course!
- 400 of pasta
- 4 spoons of olive oil
- 1 onion finely chopped
- 1 yellow pepper
- 100 g of asparagus
- 100 g of peas
- 1 kg of tomatoes
- few leaves of basil
Prepare the concassè: wash the tomatoes, make an incision in the form of a cross and plunge in boiling water for 3 minutes. Drain, immerse in cold water, peel and cut in small cubes eliminating the seeds.
Now you can start to prepare the ragout: in a large pan fry lightly the onion finely chopped with 4 spoons of olive oil. Add the yellow pepper cleaned and cut into cubes. Cook for 5 minutes then add asparagus (I usually cut then like the pepper) and the peas. Cook for 5 minutes at medium flame and in the end add the concassè. Cook for 15 minutes at low flame. Pay attention: the ragout shouldn’t be too dry, add if necessary few tablespoons of pasta cooking water. Adjust with salt and add basil leaves.
You can prepare the veggie ragout in advance or, if you’re hungry, while cooking the sauce you can cook pasta. Drain it and pour directly into the pot with the ragout. Toss well and add parmesan. Buon appetito!