Pasta dell’Ortolana Umbra – showcased with garden vegetables – would be literally translated “pasta of the Umbrian-vegetable-grower” (a feminine gardener). Since our friend Renato gave us all the vegetables from his garden, I’ll call my sauce, “Pasta all’Orotolano Umbro.” Mille grazie, Renato for sharing your garden abundance.
I used Renato’s vegetables in this pasta dish for lunch. Simple and quick to make, the summer goodness of the Umbria vegetable garden reigns. Have other vegetables than those below in your garden? You might wish to experiment, adding them. This is my version of the “vegetable gardener’s pasta”:
Pasta all’Ortolano Umbro
Ingredients (for four persons):
2 yellow or red bell peppers
a medium-sized zucchini
a purple onion (sweeter than white)
1 celery stalk
Extra virgin olive oil, q. b. (“quanto basta” or “as much as you need”)
salt, q. b.
a chili pepper or two
8 – 10 leaves of fresh basil
penne or rigatoni pasta (1 lb serves 5 persons)
Buon appetito (….e mille grazie, Renato)!