Pasta with Early Summer Vegetables
half a box of penne rigate
zucchini, quartered and sliced
bunch of Swiss chard, roughly chopped
3 cloves of garlic, sliced
2 onions, bottoms chopped, tops sliced and reserved (I grew those!)
1 purple pepper, julienned (that one's from my garden too)
1 tabasco pepper, chopped (yep, I grew it)
1 14.5 ounce can of whole tomatoes with juice
handful of basil (mine too)
couple sprigs of oregano (this plant is 3 years old!)
salt and pepper
I chop all my veggies while waiting for my pasta water to boil. Once I drop the pasta, I add the onions, garlic, zucchini, peppers and oregano (stripped from the stem) to a pan that's been heated to medium high with a little bit of olive oil in it. I season with salt and pepper. Sometimes I also add the chopped stems of the chard, but the chard stems were dirty after I rinsed and spun it, and I was lazy and didn't feel like doing a detailed recleaning.
After about 5 minutes, I add the tomatoes with juice. I am not a huge fan of the stem parts, so I remove them and crush the tomatoes before I add them to the vegetables. I add a little more salt for the tomatoes and crank up the heat to high to reduce.
After 3 minutes have passed, there should be about 2 minutes left on the cooking time left for the pasta, I add the Swiss chard to the pasta water. Cook til the pasta is al dente (about 3 more minutes).
When the pasta is almost done, I add torn basil to my sauce.