Thursday, September 17, 2009

Pasta with vegetarian ragu'

Here is a very healthy, tasty vegan "alternative" to ragu' that I have been making for years. In fact I made it last Sunday.

1 lb. spaghetti or bucatini (I use De Cecco)
1 medium eggplant
1 red or yellow pepper
2 small zucchini
1 onion or 3-4 shallots
1 clove garlic
1 large tomato
abundant extra-virgin olive oil
1 tsp. soy sauce (optional)
1 Tbsp. each fresh basil and fresh-leaf parsley
salt and pepper to taste

Now, right off, the hardest part. You must julienne all the vegetables except for the tomato and of course the garlic. The tomato should be diced. If you are strongly opposed to the julienne technique, you can finely dice the other veggies. If you do, you can use short pasta.

Having done this, saute' the garlic in the olive oil until the garlic is a pale yellow. Remove. Over moderate heat, add the peppers, then the eggplant, onion, zucchini. Add basil and parsley. Cook until veggies are well done, they should not be al dente. Add soy sauce (there will be no final soy sauce taste, it will enhance the veggies). Add salt and pepper to taste.

In the meantime, you will have cooked your pasta al dente. As soon as it is done, drain, and quickly mix the veggie ragu' with the pasta and serve promptly.