ST. LOUIS —
PASTA DELLA MAMMA FLAVIA
INGREDIENTS:
1 LB CAVATELLI PASTA (SHELL PASTA)
1 LB ASSORTED VEGETABLES CHOPPED
( DOMINIC USES BROCCOLI, ASPARAGUS, SPINACH AND ZUCCHINI)
2 TOMATOES PEELED AND CHOPPED
HALF AN ONION CHOPPED
5 CLOVES GARLIC CHOPPED
½ CUP OLIVE OIL
½ STICK BUTTER
CUP OF WHITE WINE
SALT AND RED PEPPER TO TASTE
COOKING INSTRUCTIONS:
IN A LARGE SKILLET, ADD OLIVE OIL. WHEN OIL IS HOT, SAUTE TOMATOES AND ONION FOR ABOUT 7 MINUTES UNTIL SOFT. ADD GARLIC AND BUTTER. SAUTEE ANOTHER MINUTE. ADD WINE. ADD SALT AND RED PEPPER TO TASTE, AND SET ASIDE.
IN A MEDIUM POT, BOIL VEGETABLES IN LIGHTLY SALTED WATER FOR ABOUT 6 MINUTES. NEXT, ADD PASTA TO THE BOILING WATER, AND COOK FOR ABOUT 8 MINUTES, ALL TOGETHER, UNTIL PASTA IS ALDENTE. THEN STRAIN, AND RESERVE 4 CUPS OF THE COOKING BROTH.
ADD TOMATO AND ONION MIXTURE INTO THE POT OF VEGGIES AND PASTA, ALONG WITH THE RESERVED COOKING BROTH. MIX TOGETHER GENTLY, AND ADD HALF OF THE CHEESE. TASTE AND SEASON WITH SALT AND PEPPER IF NEEDED.
WHEN EVERYTHING COMBINES, SERVE AND TOP WITH REMAINING PARMIGIANO CHEESE, AND ENJOY!
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