L'Orto or the kitchen garden is apodictically part of Italian culture as are the varieties of pasta their grandmothers have perfected. The trinity of the Orto includes zucchine—also known as courgette or zucchini, lettuce and tomatoes. If space allows, the orto will go on to include onions, garlic, peppers, eggplant (melanzana in Italian), basil and other herbs. Fruit trees such as lemon, olive, fig, peach or cherry, planted near the kitchen garden, may extend onto terraces to provide much needed shade in the hot summer months. This dish features zucchini, basil, mushrooms, red and yellow peppers in a light garlic, sweet vermouth and wine sauce. Enjoy with homemade Rosemary Focaccia, a glass of cool 2015 Pieropan Calvarino Soave Classico or Cannonau di Sardegna—if you prefer a more heart healthy, anthocyanin rich, alternative. Gustare il momento!
Serves 5-6
1. Heat salted water in pasta pot over high flame.
2. Briefly rinse 1 pound (1/2 kg) mushrooms (crimini, chanterelle, porcini) in a colander and dry immediately with paper towels. Slice thinly.
3. Melt 1/2 stick butter (56.7 g) on medium high heat until it begins to sizzle in large frying pan. Saute mushrooms, about 5 minutes per side, with 3/4 teaspoon salt and 1/4 teaspoon black pepper until they shrink and turn golden in color.
4. Turn heat down to low under pan with mushrooms. Add 6 minced garlic cloves, 1 chopped onion, and saute until slightly golden. Add 6 sprigs fresh thyme, 1/2 teaspoon dried basil (optional), 1/4 cup Sweet Vermouth (may use white if preferred), 1/2 cup white wine and reduce about 5 minutes.
5. Add 1 pound (1/2 kg) linguine pasta to boiling water in pasta pot and stir.
6. Increase heat to medium under mushrooms, add 1/2 stick butter, 1 coarsely chopped zucchini, 1 red bell pepper julienned, 1 yellow pepper julienned, and saute until slightly softened but still crisp and firm (about 5 minutes). Add about 1.5 teaspoon salt and 1/2 teaspoon ground black pepper to taste.
7. To the vegetables in the pan, add 1/8-1/4 teaspoon red pepper flakes, 1/4-1/2 cup Extra Virgin Olive Oil and cooked pasta transferred directly from pot with pasta spoon. Toss well and add desired amount of olive oil. Note: At this point, you also may add cooked fresh green peas if desired.
8. Dish out into large serving bowl and garnish with thinly sliced fresh basil, 1/2 cup finely chopped walnuts or toasted pine nuts, and freshly grated Grana Padano cheese or Pecorino Romano if preferred. Buon appetito!
