Paccheri Primavera Recipe

Prep in: 15 mins
Cook in: 30 mins
Ready in: 45 mins
I Want To Show You How To Make A Great Pasta Dish

Ingredients

  • Sliced Zucchini
  • Eggplant
  • Salt
  • Cubanelle Pepper
  • Garlic
  • Onion
  • Canned Tomatp Sauce
  • Olive Oil
  • Midori

Directions

1

So, let’s get started the ingredients you’ll need are not very many I just have some sliced zucchini. I’ve got some sliced eggplant this is a cubanelle pepper that.I’ve just sliced and C defeated and I’ve got some pot cutter you can use any pasta shape you like lots of parm. I’ve got some garlic onion this is my homemade canned tomato sauce olive oil salt and a few more in greens that I’ll show you in just a bit okay,I’m going to preheat my grill pan too high. I have a little bit of oil on my grill pan. I’m just going to brush it to make sure it’s covering every side. I normally would always you always want to you know you always want to grease your vegetables instead of the your grill but since my eggplant is so small.

2

I don’t feel like brushing every single one of em so that’s Midori. I’m sticking to it so you can see I just put a little bit of the extra on my plate. I just use this to brush the opposite side. I have a big pot with some water coming up to a boil that’s from the pasta what I’m going to do is I’m going to just grill my peppers until now until they’ve got some grill marks on them. I’m going to the same thing with the zucchini andthe eggplant. I’m I’m going to salt them or anything it’s going to take about I would say just a few minutes on each side and then I’ll take these off the grill and I bring my skillet over and we’ll be going on making the sauce all right now to make the sauce.

3

I need some olive oil and a big skillet one that’s big enough to hold everything in I need my onion in my garlic you can tell it’s not sizzling yet and that’s because. I want to really infuse the olive oil with the onion and the garlic flavor so, I’m just going to cook these on moderate heat until they start to sizzle they cook down a little bit and I also forgot to mention a really key ingredient in this recipe which is smoked paprika that’s a little bit odd but really smoked paprika is just the most incredible incredible intense smoky peppery flavor that’s spicy but it’s really smoky which is great if, you’re trying to mimic something that’s been maybe in cooked in a wood-burning oven or you know a grill a charcoal grill or smoker or something like that this came to me.when I had the most delicious roasted tomato sauce while I was in Italy that was the tomatoes were cooked in a brick oven a co long pizzas and it had really beautiful like tomato e to anyone with a charcoal but like that would fire flavor.

4

I can’t replicate that because I don’t have a wood-burning oven so this does the trick and it is fantastic and I also like to point out that that restaurant was my uncle’s restaurant just saying just saying Tooting his own horn Tooting the horn for him it was magnificent so that’s a great way to add a little bit of that smokiness it comes together wonderfully so I’m just going to keep an eye out on my onions and my garlic and I’ll show you the next step in just a minute all right that looks great I’m going to add my tomatoes and these are tomatoes that I can myself I’m not expecting you to have these on hand but just use a regular can tomatoes will do now I’m going to do is I’m going to add a little bit of my smoked paprika now at this point you don’t want to add a lot because believe it or not smoked paprika is really pungent.

5So, I think a half a teaspoon is perfect but if you want to add a little bit more than them and I suggest you taste it first and then you add a little bit more now I’m going to do and I’m going to add my pepper now the reason why I’m adding my pepper whole like this is because I’m not going to actually serve the pepper with the pasta I just want the flavor because I don’t like the skin of the pepper here but I like the flavor of it so once the sauce is done I’m going to take the pepper out I’m going to eat it myself it’s a cook’s treat because that’s one one does when there are some treats around and you always have to have a cook’s tree is important now I’m going to put a lid on the sauce and let it cook on my medium low for about 15 minutes 5 minutes before the sauce the 5 minutes before the 15 minutes are up I’m going to add my zucchini and my eggplant.

6

I just don’t want this to overcook too much and also going to cook my pasta in that mean time so within the next 15 minutes the sauce will be done your adds the eggplant and the zucchini. when the process about 5 minutes left the pass that will get done at the same time and then will pretty much pull the whole thing together my sauce is amazing now,I’m going to do is I’m going to add a little bit of these starchy cooking water it looks so good and it smells even better and then I’ve also cooked and drained my pack Kitty now this is not a super saucy dish but remember it’s got a lot of flavor especially smoky flavor from that paprika so now you want to total without a side of a cup or so the starchy cooking water and now you’re just going to cook this whole on so go by bicycle just going to add a few pieces of basil here.

7

I’m also going to add some more on very the very top and a good grading of parm at this point right here and I’m just going to let everything cook together for a couple of minutes it’s always good to let the pasta cook with the sauce for just a couple minutes so that everything kind of adheres better. I’m gonna will stir it up only you were here to smell how incredible this smells is out of this world it’s how I like to serve it you have your pasta right which is this really big ribbons of pasta or whatever I want to call it not a ribbon but this is really big pasta so it’s deceiving got your pasta a half here is some good ricotta is some shredded well freshly grated parm and combat.

8

I’m also going to add some more on very the very top and a good grading of parm at this point right here and I’m just going to let everything cook together for a couple of minutes it’s always good to let the pasta cook with the sauce for just a couple minutes so that everything kind of adheres better. I’m gonna will stir it up only you were here to smell how incredible this smells is out of this world it’s how I like to serve it you have your pasta right which is this really big ribbons of pasta or whatever I want to call it not a ribbon but this is really big pasta so it’s deceiving got your pasta a half here is some good ricotta is some shredded well freshly grated parm and combat.

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