The greatest summer pasta sauce ever, this one uses tender zucchini, sweet peppers and tangy olives along with earthy mushrooms to make a main meal dish that celebrates the earth’s incredible abundance.
Spooned over your favorite pasta or risotto, this sauce sums up the best of Mediterranean bounty and flavor.
1/4 cup olive oil
2 cloves garlic, crushed
1 orange bell pepper, seeded and cut into 1/2-inch wide strips
1 1/2 cups sliced zucchini
1 cup cremini, porcini, or wild mushrooms, sliced into thirds
1/2 cup whole Alphonso olives
1 teaspoon dried oregano
Fresh rosemary, to taste
Pinch of fresh mint
Juice of 1/2 lemon
1. In a large frying pan, heat the oil over medium heat. Saute the garlic until golden. Add the peppers and saute until slightly soft. Add the zucchini and cook another 2-3 minutes, or until tender. Add the mushrooms and olives, and cook another 3-5 minutes. Add the herbs and lemon juice.
2. Toss and remove from heat. Serve immediately over pasta or risotto.
Yields 2 1/2 cups.
Adapted from The Pepper Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998). Copyright (c) 1998 by Barbara Ciletti. Reprinted by permission of Taunton Press.
Adapted from The Pepper Harvest Cookbook by Barbara Ciletti (Taunton Press, 1998).