Linguine Primaver Della Santa Maria

A quick vegetarian linguine primavera with a chunky tomato sauce that’s loaded with summer vegetables. Zucchini, yellow squash, and red bell pepper get a brief saute with shallots and garlic before simmering in crushed tomatoes, tomato paste, and white wine.

The vegetables should stay slightly firm with some bite. Three to four minutes in the pan before the sauce goes in keeps them from turning to mush during the simmer. The tomato paste adds concentrated depth and helps the sauce cling to the pasta instead of sliding off.

Fresh basil goes in at the very end, just one minute of simmering. Any longer and the heat destroys its bright, peppery flavor and turns it dark. Sliced black olives on top add a salty, briny note that ties everything together.

Pro Tips

• Sauté the shallots and garlic for just a minute. Garlic burns fast and bitter garlic ruins the whole sauce.
• Use a good dry white wine. The alcohol cooks off but the flavor concentrates. If you wouldn’t drink it, don’t cook with it.
• Save a cup of pasta water before draining. A splash of starchy pasta water loosens the sauce if it gets too thick.

Variations

• Add protein: Toss in grilled chicken strips or sauteed shrimp to make this a heartier main dish.
• Spicy arrabbiata style: Add extra crushed red pepper flakes to the tomato sauce for more heat.