Pici Sauce

This sauce was one of the prized recipes I learned while spending time in Montepulciano, Italy. The point of this sauce is to use vegetables that are seasonally available to you. So, although I use spring onions, sweet peppers, and zucchini, don't be afraid to throw in eggplant, snow peas, or whatever your heart desires.

Ingredients:

6 tbsp extra-virgin olive oil
1 spring garlic, chopped
1 yellow onion. diced
3 handfuls of cherry tomatoes, cut in half
3-4 sweet peppers, chopped
2 medium sized zucchini, chopped
kosher salt, to taste
black pepper. to taste

What Snookie Uses:

Instructions:

1. Cover the bottom of a large pan in extra-virgin olive oil.

2. On medium-high heat cook the garlic, onion, and zucchini. Once slightly softened, 4-5 minutes, add the sweet peppers and tomatoes.

3. Add salt and pepper. Mix all ingredients and cook for 1 minute.

4. Turn the heat to high and cook for 15 minutes, mixing and tossing the vegetables.

5. Turn the heat to low and spread out the vegetables. Cook for 1 hour without touching.

6. By this point the sauce should be almost done. Add fresh cut basil, a little bit of pasta water and softly mash the tomatoes.

7. Serve with fresh pasta and Enjoy!