Spaghetti al Pisto
Source: Dora Stone, chef and photographer, founder of mmmole.com and dorastable.com
This recipe is based on a traditional Spanish dish featuring a tomato, pepper, and vegetable stew. Serve over spaghetti.
Be sure to choose a gluten-free spaghetti if you are following a gluten-free diet.
Course Dinner, Lunch
Cuisine Spanish
- 1 white onion finely chopped
- 4 cloves garlic finely chopped
- 2 zucchinis medium, cut into cubes
- 1 green pepper cut into cubes
- 2 red peppers cut into cubes
- 2 15.5-oz cans chopped tomato
- 1 bay leaf
- ¼ tsp. sugar granulated
- 400 g spaghetti
To make the ratatouille, heat a large pot on medium heat. Add the onion and sweat for 6-7 minutes or until tender and translucent. If it starts to stick to the pan, add a little water or vegetable broth. Add the garlic and cook for 2 more minutes.
Add the zucchini and cook for 3 minutes, or until the zucchini begins to tender.
Add the peppers and cook for 3 to 4 minutes. Mix well.
Pour the can of tomatoes, bay leaf, and sugar into the pot and lower the temperature over low heat.
Boil everything slowly for 20 minutes or until all the vegetables are cooked and tender. Season with salt and pepper to taste
Meanwhile, boil water. Once the water boils, cook the spaghetti according to the package instructions.
Drain the pasta and immediately mix with the ratatouille.