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Pasta Giardiniera
Vegetables simmered in vinegar then tossed with tagliatelle pasta, capers, basil, red pepper flakes and Parmesan cheese.
servings: 4
total time: 25 minutes
recipe by: Frankie
Ingredients
- 8 ounces tagliatelle pasta
- 2 TBSP extra-virgin olive oil
- 1/2 medium red onion, chopped
- 1 medium carrot, peeled and diced
- 1 medium celery rib, diced
- 1 medium red bell pepper, chopped
- 1 cup small broccoli florets
- salt & pepper
- 2 medium garlic cloves, minced
- 2 TBSP distilled white vinegar
- 1/2 cup vegetable stock
- 1 tsp red pepper flakes
- 1 TBSP capers
- 1 TBSP fresh chopped basil
- 1/4 cup freshly grated Parmesan cheese
Directions
- Start boiling a pot of water over medium-high heat for your pasta. Cook pasta and drain.
- While the pasta cooks: Heat the oil in a dutch oven or large saute pan over medium-high heat.
- Add the onion, carrot, celery, bell pepper, broccoli and 1/2 tsp salt to the pan. Cook, stirring occasionally, about 5 minutes.
- Add the garlic to the pan and cook until fragrant, about 10 seconds.
- Add the vinegar and vegetable stock to the pan. Bring to a boil then reduce heat to low. Simmer on low, stirring occasionally, about 4 minutes.
- Add the cooked pasta to the veggies along with the red pepper flakes, capers, basil, and Parmesan.
- Add salt and pepper to taste.
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