How to Make Pasta Primavera
Pasta dishes have sprung out of places far from Italy. One example is the pasta primavera, a dish invented by Italian immigrants in the United States. The recipe is a combination of pasta and fresh vegetables grown in spring, thus the name Primavera, which is Italian for spring.
Ingredients:
- 12 oz mezze maniche (ziti may also be used, depending on your preference)
- 2 large bell peppers, red or green, depending on your preference
- 1 large white onion
- 1 clove garlic
- 1 salted anchovy
- 2/3 lbs broccoli florets
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup freshly grated pecorino romano
Instructions:
- Prepare the ingredients by making sure that the anchovy is rinsed, boned, and diced.
- Slice garlic and onion into thin slices and break up the broccoli florets. Boil water for the pasta. Take off the stem, scope out the seeds, and rib the peppers, cutting them to flat strips.
- Broil the strips on both sides until the skin is blistered, set them aside in a bowl and cover it to further make the skin loose. Minutes after, let warm water run in the pepper strips, dry, and dice.
- Sauté the garlic and onion in olive oil. Wait for the onions to get translucent before adding the diced peppers and anchovy.
- Simmer it for 15 minutes in low flame.
- Add salt to the boiling water for the pasta and put in the broccoli flowers for 3 minutes, then add them to the simmering pepper mixture.
- Cook the pasta while making the mixture of pepper, now with the added broccoli.
- When the pasta is cooked al dente, drain it and put it back to the now waterless pot.
- Add in the sauce and stir it while cooking it for 2 minutes in medium heat.
- Serve with grated pecorino romano cheese.
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