Tonight’s challenge was to use some of our abundant tomato
crop and the zucchini and portabella mushroom sitting in the fridge.
INGREDIENTS:
1.
Fettuccini
2. Two fresh tomatoes – grated
3.
Zucchini
4.
Portabella mushroom, diced
5.
Onion and Garlic
6.
Celery
7.
Olive oil
8.
Fresh basil and tarragon
9.
Kalamata olives – about one tablespoon of pitted
olives
10. Sweet
vermouth or dry red wine
PROCESS:
Prepare the onion, celery, and garlic soffritto in the olive
oil. Add the mushrooms and
zucchini and cook over high heat until they start to brown (stir frequently to
prevent burning.) Then add the tomatoes and simmer uncovered. While they are
cooking add the herbs and a splash of wine. Before the past is ready add the
olives.
Add the pasta to the pan and mix well.
COMMENTS:
Patience loved this. I enjoyed the dish and was pleased to
have used the veggies that needed to be used. It is satisfying to make sauces with our fresh tomatoes. The kalamata olives add a nice touch of
flavor.
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