Global Vegetarian - Capellini with Arrabiata Sauce

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Capellini with Arrabiata Sauce

 

Recipe By : Global Vegetarian, by Jay Solomon, page 81

Serving Size : 6 Preparation Time :0:00

Categories : Global Vegetarian Italian

Main Dish Pasta

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 medium yellow or green zucchini -- diced

1 medium green bell pepper -- seeded and diced

1 cup eggplant -- diced

2 cloves garlic -- minced

2 (2 to 3) pepperoncinis -- seeded and minced

1 28-ounce can stewed tomatoes

1 28-ounce can tomato puree

2 tablespoons dried parsley

1 tablespoon dried basil

1 tablespoon dried oregano

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

3/4 pound capellini or linguini

2 scallions -- chopped fine

 

In a large saucepan, heat the oil. Add the zucchini, bell pepper, eggplant, and

garlic and cook over medium heat for 7 to 10 minutes, stirring occasionally,

until the vegetables are tender. Stir in the pepperoncinis, stewed tomatoes,

tomato puree and seasoning. Reduce the heat to low and simmer for 35 to 46

minutes, stirring occasionally. (Partially cover the pan to keep the sauce from

splattering.)

 

Meanwhile, place the pasta in a large saucepan of boiling water, stir and return

to a boil. (I prefer to snap the noodles in half before cooking.) Cook according

to package directions until al dente (4 to 6 minutes for capellini, 9 to 12

minutes for linguini). Drain and transfer to warm serving plates. Spoon the red

sauce over the pasta and top with the scallions.

 

Serve with warm bread

 

 

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NOTES : If desired, add a few chopped basil leaves to the sauce a few minutes

before serving.

 

For an even spicier dish, add a chopped serrano or jalapeno pepper to the sauce.