I am going to do a meat sauce one in the future. I have done one already for Italian sausage post and now it is time for the vegetables post as well.
There are a variety of vegetables that can be either sliced thinly or cut in to cubes and this is done for bigger vegetables only. The smaller ones is not a problem. 😀
You will need 1 large eggplant, 2 medium, or 6 baby ones too as well.
Either 4 zucchinis or yellow squashes, 1 bell pepper of any color, 1 pound or kilo of green beens or wax beens, the difference is the color and they taste the same. Add 1 head of broccoli or cauliflower can be added too. The choice is yours.
1 bag of frozen artichoke hearts, spinach or peas will work too. Also you can add 1 pound or kilo of any type of mushroom.
As you can see my vegetables of choice was the zucchini.
It is served with any type of pasta just cook the pasta according to package directions.
While pasta is going I got another pot just for the sauce.
I added 1/4 cup of olive oil and turned the heat on high. 1 cut 1 onion or shallot in to half moon slices and fried them til they are brown I added 1 bay leaf, 1 pinch each of basil, oregano, thyme, marjarom, rosemary, 1 broken piece of cinnamon stick, sage, black peppercorns I had ground in to a coarse powder while using my mortar and pestle, red pepper flakes or 1 small red chili broken, 1 pinch of either pink salt, vegtea seasoning or seasoned salt or 1 bullion cube can be added too in its place if you wish.
It was the black peppercorns only I have put in my mortar and pestle. I chopped 2 cloves of garlic and stirred then added 3 dashes each of maggi or knorr aroma and balsamic vinegar.
I put 1 tomato that I chopped in to a pot and turned the heat to low. I stirred and cooked the tomato down til it was mushy then added my vegetables of choice and covered the pot and stirred occasionally for 30 minutes or until vegetables are tender.
I added 3 tbs of tomato paste at this stage and 3 cups of water and let cook 10 more minutes.
Now it is time to drain the pasta I had boiled on the stove and combine it with this lovely sauce.
I gently folded it until it is well combined and the sauce is all over the pasta.
Top with optional can of fish of choice and or grated romano or parmesan cheese.
It is delicous.
P.S. The instant pot method is cook the pasta on pressure setting for 10 minutes after you add 1 gallon or 4 liters of water 1 tsp of olive oil 1 pinch of pink salt and the pasta of choice.
Drain in colander after you let pressure off very slowly. Using a steam diverter helps a bunch and place it on the steam valve after cooking time then drain and rinse.
Let pasta set aside like the stove top version. then turn the sautè function on high and add your ingredients you are using then you can either slow cook for 1 1/2 hours on high or pressure cook again for 10 minutes depending on the time you have.
