Joe Bastianch’s Pasta Primavera and Pomodoro Sauce
- Yield: servings
- 2tablespoons olive oil
- 2cloves garlic
- 1can whole Italian tomatoes
- 1teaspoon oregano
- 1/2teaspoon Kosher salt
- 1/2teaspoon pepper
- 1medium onion, thinly sliced
- 1medium zucchini, cut into 1/2 inch slices
- 1cup cherry tomatoes
- 1cup mushrooms, sliced
- 1cup peas
- 1 yellow pepper sliced into 1/2 inch strips
- 2teaspoons olive oil
- 1pound whole wheat rigatoni or other pasta
- For Pomodoro Sauce: Heat olive oil in a saucepan on medium heat. Crush two garlic cloves with the heel of your hand. Add to olive oil and sauté until golden brown. While the garlic browns, pour the tomatoes into a bowl. Squeeze with your hands to break the tomatoes up.
- Once the garlic is browned, add tomatoes and their juice to the saucepan with the garlic. Add salt and pepper and oregano (if using). Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick. Note: Pomodoro sauce should be a rich red color. If it turns brick red, it’s too thick. Add additional salt and pepper to taste, if needed.
- For Pasta Primavera: Boil salted water for pasta. Preheat oven to 400 degrees. Place all the vegetables except the cherry tomatoes (including onion, zucchini, mushrooms, peas, and yellow pepper) onto a baking sheet. Salt and pepper. Drizzle with olive oil.
- Bake the vegetables at 400 degrees until almost tender, about 15 minutes. Add the cherry tomatoes to the vegetables and broil for another 2 minutes. Add pasta to the boiling water.
- While pasta cooks, heat pomodoro sauce in a large saucepan. Add baked vegetables to the pomodoro sauce and stir slightly. Two minutes before the pasta is done, remove from boiling water and add to pomodoro sauce, along with enough pasta water to keep the sauce liquid. Stir and simmer over low heat until the pasta is tender. Salt and pepper to taste.