Macaroni con le Verdure
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick
After an evening at the theater Italians look for a fast home-prepared late supper or pastasciutta a mezzanotte, midnight pasta, such as this “macaroni with vegetables.” Any such pasta should be light with very fresh vegetables such as this recipe. If you actually serve this as a “midnight” pasta rather than for dinner, the portions should be smaller than normal. If you have any leftover pasta save it for frittata.
Yield: Makes 4 to 6 servings
Preparation Time: 25 minutes
1/2 cup extra-virgin olive oil
10 ounces spinach, washed, trimmed of heavy stems, and cut into thin strips
2 garlic cloves, finely chopped
2 yellow bell peppers, seeded and thinly sliced
1 medium onion, thinly sliced
Handful of fresh basil leaves, chopped
1/4 teaspoon red chile flakes
Freshly ground black pepper to taste
1 cup dry white wine
3/4 pound macaroni
Extra virgin olive oil for drizzling
Freshly grated pecorino cheese (optional), for sprinkling
1. In a large skillet, heat the olive oil over high heat with the spinach and garlic until it wilts, stirring frequently , about 3 minutes. Add the yellow bell peppers, onion, and basil. Stir and cook until softer, 5 minutes. Add the chile flakes and black pepper and pour in the white wine and cook until the wine is almost evaporated, about 4 minutes.
2. 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 skillet and toss with the sauce, mixing well, then drizzle some olive oil over the pasta and serve with pecorino cheese, if desired.
Posted: 12/23/2006
