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Southern Italian Pasta

From Farm Where Life is Good

<p>We spent way too much time down in Rochester one year and became very familiar with an Italian restaurant down there, Victoria&#8217;s. Highly recommended. They have a southern Italian pasta that is out of this world&#8212; tho can&#8217;t remember the name! <span class="caps">BUT</span>! It is easy to toss together at home.</p>
Source: Reverse engineered from Victoria's restaurant in Rochester, MN (Entered by Lara Rasmussen Anderson)
Serves: 2-5

4 cup dried penne pasta
olive oil
1-2 onions, chopped in 1" pieces 1-2 peppers, chopped in 1" pieces ½-1 zucchini, chopped in 1" cubes ½-1 summer squash, chopped in 1" cubes
1-2 sweet pepper, chopped in 1" pieces
1/2-1 zucchini, chopped in 1" cubes
1/2-1 summer squash, chopped in 1" cubes
10 button mushrooms, quartered
10-15 Kalamata olives, halved
2-3 cloves garlic, minced
2 Tbsp fresh parsley, chopped
1 tsp fresh oregano, minced
2 Tbsp fresh basil, chopped
1/2 tsp fresh thyme, strip leaves from stems
1/2-1 tsp sea salt

Step by Step Instructions
  1. Start a large pot of water to boil. Add your pasta and cook according to directions.
  2. Begin to sauté your onions in a large pan/skillet; then they start to turn clear, add peppers, zucchini, squash and mushrooms.
  3. When those veggies start to soften, add olives, tomatoes, garlic, herbs and salt.
  4. Simmer the concoction until tomatoes have softened and fallen apart and all veggies are al dente.
  5. Drain pasta and allow to dry a bit.
  6. Plate your pasta and top with sauce. Enjoy.