RCI-ND.002.0049.001
Garden pasta
Garden pasta from the Recidemia collection
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- each tomatoes5 unitchopped
- each celery2 unitchopped
- each carrots2 unitchopped
- each Onion1 unitmedium, chopped
- each green onion8 unitchopped
- 1 unit
- 1 tsp
- 1/4 tsp
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp
- vegetable or salad oil1 tbsp
- lbs spaghetti1 unit
Method
1
Heat vegetable oil in a large, heavy-bottomed pot over medium heat for about 1 minute until shimmering.
2
Add the chopped onion, carrots, and celery to the hot oil and sauté, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
8 minutes
3
Stir in the garlic powder, basil, oregano, salt, and pepper, mixing well to distribute the seasonings evenly throughout the vegetables.
4
Add the chopped tomatoes to the pot, stirring to combine with the softened vegetables and aromatics.
1 minutes
5
Reduce heat to low and allow the sauce to simmer gently, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
25 minutes
6
While the sauce simmers, bring a large pot of salted water to a rolling boil and add the spaghetti, cooking according to package directions until al dente.
7
Drain the cooked spaghetti in a colander, reserving approximately 1 cup of pasta cooking water for adjusting sauce consistency if needed.
8
Fold the chopped green onions into the tomato sauce during the final minute of cooking, tasting and adjusting seasoning with additional salt and pepper as necessary.
9
Transfer the drained spaghetti to a large serving bowl or individual plates and ladle the garden vegetable sauce over the pasta, tossing gently to coat all strands evenly.