We are always on the look out for fresh vegetables at our local farmers market at Clark Park. This recipe started simply as a hodge podge of whatever we picked up in the morning
with fresh tomatoes and pasta. Add a bit of Spanish oloroso, stock, and about a case of basil and you have our simple pasta formula. We tried to write a recipe for the picture but you can substitute any veggies you have lying around or even add protein if that’s what you’re into.
Summer Veggie PastaPrint This
- 2 Servings Pasta of Your Choice
- 1/4 Onion, Small Dice
- 5 Crimini Mushrooms, Sliced
- 1 Summer Squash, Small Dice
- 1 Ear Sweet Corn, Decobbed
- 4 Cloves Garlic, Minced
- 1 Pint Heirloom Cherry Tomatoes
- 1/2 Cup Basil, Chiffanade
- 1 Sprig Thyme, Minced
- 2 TBS Tomato Paste
- 1/2 Cup Stock
- 1/4 Cup Oloroso Sherry
- Red Chili Flakes, To Taste
- Pecorino, Shaved for Garnish
- Salt and Pepper to Taste
Cook the pasta of your choice in accordance to the box. See note on pasta choice.
Meanwhile, sweat onions in oil over medium heat until soft. Add summer squash and mushrooms until just starting to soften. Next add the corn and cook again until just soft.
Next add garlic, thyme and chili flakes (if desired) and cook until fragrant. Add in the tomato paste and slightly brown.
Deglaze with oloroso and simmer for 2 min, or until alcohol smell is gone.
Add cherry tomatoes and basil and stock. Bring to a simmer and cover. Cook until tomatoes have burst. Keep cooking until desired thickness. we prefer a thickness that just coats the noodles.
Garnish with pecorino cheese, chili flakes and basil.
We prefer a thicker noodle to “hold” the sauce, which is apparently hard to find the “perfect” noodle in West Philadelphia. For this picture we used no boil lasagna noodles and cooked them like normal noodles until ready. From there we cut them to size for a quick fix to the noodle problem.
On Oloroso Sherry:
This maybe hard to find unless you have a good relationship with a store owner or just have family who can’t get enough of the stuff. Another substitute would be fino or white wine if you cant find any of those. For me Spanish sherry has become increasingly harder to find over the years, very sad. Whatever you do, Do Not use cream sherry or Pedro Ximenez, both are considered desert sherries.
This recipe has been a staple over the summer and I hope you enjoy it as much as we do. Send us your creations if you modify it at all, we would love to hear it.