Pasta entree - vegetarian - lactose intolerant safe
1 lb garganelli
1 red and 1 yellow bell pepper, julienned
2 baby zucchine, julienned
1 14-oz can San Marzano Italian tomatoes
6 tbsp extra virgin olive oil
1 clove garlic, chopped
2 scallions, thinly sliced
1 bunch basil, leaves only, chopped
1 tbsp parsley, chopped
Bring a large pot of water to a boil.
In a skillet over low heat, warm half olive oil and same quantity of water; stew scallions in it for about 5 minutes. Add peppers, stir and cook for 5 minutes; add zucchine, stir and stew for 5 more minutes. Season with salt, sprinkle with parsley and set aside.
In another skillet (large enough to contain all ingredients) warm the remaining olive oil, sautee garlic for 1-2 minutes then add tomatoes; cook for about 10-15 minutes, stirring occasionally. Season with salt, if needed, and add basil; stir vegetables in, cokk for 5 more minutes.
When water boils, add salt and garganelli. Garganelli is an egg based pasta and cook in 7-8 minutes maximum.
When al dente, drain it and transfer in the skillet with the sauce, sautee a couple of minutes to coat evenly.
This recipe serves 4-6.
- As is, this is a vegetarian, lactose intolerant safe dish.
- You can sprinkle a little parmigiano on top, when serving it.
- You can add Italian dried black olives and capers (packed in salt and thoroughly rinsed) in the sauce.