collaboration pasta is the best!

Hmm….  I love being in the South.  Home for a good, long visit and
wondering what to make for dinner at the end of a long, hot summer
day spent at my brother’s pool.  Too hot to go shopping, my mother and
I were reviewing what we had in the fridge.  We remembered the pan
of sauteed vegetables that we had somehow forgotten to eat the night
before.  Too excited by the mushroom (baby bella and shitake) risotto,
we left the pan on the stove!  So we began with what we had and together
made our best pasta yet!  My brother, Stephen, who video taped most of
the cooking and some of the eating and enjoying, would agree.
See if you agree as well.

vegetable and pancetta pasta

6-8 tbsp. olive oil
4-5 cloves of garlic, minced
1/2 yellow onion, diced
4 oz. pancetta, diced
2 stalks broccoli, cut into small pieces
1 red or yellow bell pepper, cut into julienne strips
3-4 tomatoes, cut into cubes
1/2 box whole wheat spaghetti, cook, reserve 1 cup pasta water, drain
1 cup white wine
1/2 cup grated parmesan cheese
handful fresh basil, given a “rough chop”
2 tsp. salt, 10-12 grinds fresh black pepper

hunk of parmesan for grating at the table

If we stay true to the original making of the recipe, heat 3-4 tbsp. olive oil
in a saute pan over med. heat and saute the broccoli, bell pepper, and
onion for 10 minutes.  Cover and remove from heat.  Cook the pasta,
remove 1 cup of  pasta water, drain, and  set aside.  Heat 3  tbsp. olive
oil over med. heat and saute pancetta for 3-4 minutes, until begins to
brown, then add garlic and saute 1-2 more minutes until garlic is golden.
Add cubed tomatoes, pan of vegetables, spaghetti, white wine, basil, and
parmesan cheese, then turn on heat to med. high and stir, season with
salt and pepper, add pasta water if too dry.  Serve hot and enjoy with a
glass of red wine and parmesan at the table for grating.  Yum!