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Southern Italian Pasta
Source: Reverse engineered from Victoria's restaurant in Rochester, MN (Entered by Lara Rasmussen Anderson)We spent way too much time down in Rochester one year and became very familiar with an Italian restaurant down there, Victoria’s. Highly recommended. They have a southern Italian pasta that is out of this world— tho can’t remember the name! BUT! It is easy to toss together at home.
Serves: 2-5
Ingredients
4 cup
dried penne pasta
olive oil
1-2
onions, chopped in 1" pieces 1-2 peppers, chopped in 1" pieces ½-1 zucchini, chopped in 1" cubes ½-1 summer squash, chopped in 1" cubes
1-2
sweet pepper, chopped in 1" pieces
1/2-1
zucchini, chopped in 1" cubes
1/2-1
summer squash, chopped in 1" cubes
10
button mushrooms, quartered
10-15
Kalamata olives, halved
2-3 cloves
garlic, minced
2 Tbsp
fresh parsley, chopped
1 tsp
fresh oregano, minced
2 Tbsp
fresh basil, chopped
1/2 tsp
fresh thyme, strip leaves from stems
1/2-1 tsp
sea salt
Step by Step Instructions
- Start a large pot of water to boil. Add your pasta and cook according to directions.
- Begin to sauté your onions in a large pan/skillet; then they start to turn clear, add peppers, zucchini, squash and mushrooms.
- When those veggies start to soften, add olives, tomatoes, garlic, herbs and salt.
- Simmer the concoction until tomatoes have softened and fallen apart and all veggies are al dente.
- Drain pasta and allow to dry a bit.
- Plate your pasta and top with sauce. Enjoy.
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