When it comes to Italian cuisine, few regions evoke the same level of culinary passion as EmiliaRomagna. Known for its rich history of food traditions, this northern Italian locale is famous for its hearty dishes. One standout recipe that embodies the essence of this region is Emilian Spaghetti with Vegetables, a vibrant and wholesome dish that celebrates the fresh produce of the season. Join us in creating this delightful pasta that brings the flavors of Emilia to your kitchen.
Ingredients
Spaghetti: 400g, preferably artisanal or homemade if you’re feeling adventurous
Extra Virgin Olive Oil: 4 tablespoons
Garlic: 23 cloves, thinly sliced
Zucchini: 2 medium, diced
Bell Peppers: 1 red and 1 yellow, diced
Eggplant: 1 medium, diced
Cherry Tomatoes: 200g, halved
Carrot: 1 large, julienned
Fresh Basil: A handful, chopped
Parmesan Cheese: For serving, freshly grated
Salt & Pepper: To taste
Chili Flakes: Optional, for a spicy kick
Preparation Steps
1. Cook the Spaghetti: Begin by filling a large pot with water and bringing it to a rolling boil. Generously salt the water and add in your spaghetti. Cook according to package instructions until al dente. Save about a cup of pasta water, then drain the spaghetti and set aside.
2. Sauté the Garlic: While the pasta is cooking, heat the extra virgin olive oil in a large pan over medium heat. Once hot, add the sliced garlic and sauté until it becomes fragrant, being careful not to brown it too much.
3. Add the Vegetables: Toss in the diced zucchini, bell peppers, eggplant, and carrot. Sauté the vegetables for about 57 minutes, or until they soften up. You want them to retain a bit of crunch for texture.
4. Incorporate Tomatoes: Add the halved cherry tomatoes and cook for an additional 23 minutes until they start to break down, creating a sweet, saucy texture.
5. Combine with Pasta: Add the drained spaghetti to the pan along with a splash of the reserved pasta water. Toss everything together, ensuring the spaghetti is wellcoated in the vegetable medley. The starchy water will help to create a silky sauce.
6. Season to Taste: Sprinkle in salt and pepper to your preference. If you enjoy a bit of heat, add a pinch of chili flakes at this stage.
7. Finish with Fresh Herbs: Remove the pan from the heat and fold in the chopped basil, allowing its fragrant aroma to brighten the dish.
8. Serve: Plate the spaghetti, topping each serving with freshly grated Parmesan cheese and an extra drizzle of olive oil if desired.
This Emilian Spaghetti with Vegetables showcases the beauty of simplicity, with every ingredient playing an essential role in the overall flavor. The combination of fresh vegetables not only adds nutrition but also brings a burst of color to your plate, making it as visually appealing as it is delicious.
This quintessential recipe is perfect for any season, highlighting the freshest ingredients available. Whether you are sharing a family meal or hosting friends, this dish is sure to impress and transport everyone to the sundrenched hills of EmiliaRomagna with each tantalizing bite. Enjoy your culinary adventure through Italy!