Umbria Summertime: Guglielmo’s Pasta Recipe

It’s never the same pasta twice as the flavor varies depending on the vegetables he uses.

Of course, there’s no recipe. But an approximation of how to make the  sauce follows – and do improvise as you wish. I did.

Ingredients (for 4-6 persons):

2 ripe tomatoes

6 or 7 small, long sweet peppers or 1 bell pepper

zucchini, 1 – 2 c. diced

2 peeled garlic cloves

oregano, q. b. (“ quanto basta”  or “as much as you need”)

10 or 12 large salted capers, well-rinsed

fresh thyme and/or marjoram, q.b . – or about 1 tsp each

Extra-virgin olive oil, q.b.

salt, q.b.

pasta, penne or rigatoni (I lb every 5 persons)

Parmesan, q.b.

Cover saucepan with olive oil. When olive oil is hot but not burning, add two garlic cloves and brown til golden:

Add diced zucchini and simmer a few minutes ( – but NOT until soft!):

Add diced peppers and simmer a few more minutes:

Stir as needed and add about 1/4 c. hot water if needed to avoid sticking:

Add diced tomatoes, capers and oregano (we have that buonissimo oregano from the mountains of Sicily):

Add thyme and/or marjoram if you wish:

Add salt, q.b. and simmer a few minutes only (vegetables should not be soft, overcooked):

Serve on penne or rigatoni pasta, cooked in salted water until al dente. Add Parmesan. Buon appetito!

Click here for another summertime recipe

Click here for Signora Vincenza’s recipe for pasta topped with eggplant
Click here for another Signora Vincenza recipe
Click here for another favorite summertime tomato sauce recipe
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