Sautéed Vegetables and Spaghetti
Looking back on 2014 I can say I passed some good, some really good, some not so good and some sad times. I lost a wonderful and beautiful cousin to a really ugly disease. She is truly missed by a lot of people, me included.
I also look back at my 20 + years in Italy and as my sister says I have been in Italy almost as long as I was in Canada. And that my friends I find so hard to believe. It seems like yesterday when I had just arrived in Il Bel Paese, so full of excitement and hope for my new adventure. Only to be struck with “Oh my God, how am I going to do this?” I missed everyone and everything so much. I missed my Mom, my sisters, my friends, my family, Canadian coffee, muffins, the Leafs (“go Leafs go”) and hearing the English language. Remember there was no internet. That darn postman would take ages to deliver a long-awaited letter from home.
Thanks to the wonders of technology I found about a year ago an amazing group of people, who like me, left Canada to come to Italy for one reason or another. Most of us followed our heart, or like my husband says, my heart brought me here and my stomach keeps me here! He may be right!
I never really interacted very much with this group until about a few months ago. Before I knew it we were planning a lunch get together in Rome. So I thank these wonderful Canadians who are making life in Italy a little easier.
Thanks to all you amazing readers who helped make 2014 and An Italian in my kitchen a delicious achievement. I hope all the best in 2015 for all. Buon Appetito!
Sautéed Vegetables and Spaghetti
Ingredients
- 1-2 cloves garlic finely chopped
- ¼ cup olive oil 56 grams
- 1 small onion (chopped)
- 1 large pepper red or yellow (thinly sliced)
- 8-10 cherry or grape tomatoes
- 1-2 pinches hot pepper flakes
- ½ teaspoon salt
- ½-1 teaspoon oregano
- ½ teaspoon basil or 4-5 fresh basil leaves chopped
- ½ cup arugula (cut in half)
- 3 cups cooked spaghetti 375-450 grams
Instructions
- In a large frying pan (high-sided works best) add the olive oil, garlic and onion cook on medium until the onion is transparent approximately 2 minutes, add the sliced pepper and sprinkle with the salt, continue cooking until tender add the tomatoes, oregano, basil and hot pepper flakes cook 3-5 minutes, add the cooked spaghetti and 3-4 tablespoons of pasta water and cook on high tossing continuously for 1-2 minutes, top with arugula and shaved parmesan. Serve immediately, Enjoy!
Nutrition
The recipe sounds and looks wonderful! I love adding fresh vegetables to pasta. Although there is no way we are giving up meat this coming year. I want to be more creative with veggies. My hips will thank me. I simply love pasta, bread, cheese!!!!! Felice Anno Nuovo. Have you come up with a New Year’s resolution??
Hi Marisa, Happy New Year to you too. I know what you mean, I want my hips to start thanking me too!