Spaghetti al Pisto
Source: Dora Stone, chef and photographer, founder of mmmole.com and dorastable.com
This recipe is based on a traditional Spanish dish featuring a tomato, pepper, and vegetable stew. Serve over spaghetti.
Be sure to choose a gluten-free spaghetti if you are following a gluten-free diet.
Servings: 4 servings
Ingredients
- 1 white onion finely chopped
- 4 cloves garlic finely chopped
- 2 zucchinis medium, cut into cubes
- 1 green pepper cut into cubes
- 2 red peppers cut into cubes
- 2 15.5-oz cans chopped tomato
- 1 bay leaf
- ¼ tsp. sugar granulated
- 400 g spaghetti
Instructions
- To make the ratatouille, heat a large pot on medium heat. Add the onion and sweat for 6-7 minutes or until tender and translucent. If it starts to stick to the pan, add a little water or vegetable broth. Add the garlic and cook for 2 more minutes.
- Add the zucchini and cook for 3 minutes, or until the zucchini begins to tender.
- Add the peppers and cook for 3 to 4 minutes. Mix well.
- Pour the can of tomatoes, bay leaf, and sugar into the pot and lower the temperature over low heat.
- Boil everything slowly for 20 minutes or until all the vegetables are cooked and tender. Season with salt and pepper to taste
- Meanwhile, boil water. Once the water boils, cook the spaghetti according to the package instructions.
- Drain the pasta and immediately mix with the ratatouille.