Mezzani with Artichokes, Yellow Peppers, and Tomatoes
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Labor Intensive

Mezzani is a kind of thin tubular pasta in between the size of ziti and bucatini and the length of spaghetti.  It's a rarer pasta and most likely found in an Italian market.  AS it is the same thing as the kind of macaroni the Greeks use for pastitsio, a name on the label of Greek pasta, you might find it in a Greek market too.  This preparation is nice in the summer. 

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 2:30 hours in all

2 large artichokes (about 1 1/4 pounds each)

1 yellow bell pepper (about 10 ounces)

3 tablespoons extra-virgin olive oil

1 large garlic clove, lightly crushed

1 small onion, sliced

1/2 pound ripe tomatoes, sliced

1/4 cup finely chopped fresh basil

Salt and freshly ground black pepper to taste

1/4 cup dry white wine

3/4 pound mezzani

3 tablespoons freshly grated parmigiano-reggiano cheese

1. Boil the artichokes until the foundation is very soft, about 1 1/2 hours.  Remove the artichokes but save the water to cook the pasta in.  When the artichokes are cool enough to handle remove the flesh at the bottom of the bracts by scraping with a small spoon and cut up the foundation.  Set aside.

2. Preheat the oven to 425ºF. 

3. Roast the yellow pepper until the skin blisters black, about 30 minutes.  Remove and when it is cool enough to handle peel the skin off, remove the seeds, and cut into strips.

4. In a flame-proof casserole, heat the olive oil over medium-high heat, then cook the garlic until it begins to turn light brown, about 1 minute.  Remove and discard the garlic.  Cook the onion until translucent with, 4 to 5 minutes.  Add the yellow pepper, artichokes, tomato, and basil.  Stir to distribute the flavors.  Season with salt and pepper and add the wine.  Reduce the wine a bit, about 3 minutes, then reduce the heat to very low.

5. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

Transfer the pasta to the casserole and cook until the pasta is coated well, about 3 minutes.  Toss with the cheese and serve.

Variation: 

Note: 

Posted: 12/24/2006