Fettuccine With Squash and Cauliflower

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Total Time
1hr 15mins
Prep
45 mins
Cook
30 mins

In 'Lidia's Italy' by Lidia Bastianich

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Ingredients

Nutrition

Directions

  1. Pour the olive oil into a big skillet, and set over med-high heat.
  2. Scatter in the sliced garlic, and let it start sizzling.
  3. Stir in the onion slices, and cook for a couple of minutes, to wilt.
  4. Spill in all the cut squash and cauliflower pieces, scatter the capers, salt, and red pepper flakes on top, and with tongs, toss all together for a minute or so.
  5. Pour a cup of water into the skillet, cover tightly, and steam the vegetables for 2-3 minutes, shaking the pan occasionally.
  6. Pour in the crushed tomatoes along with a cup of water sloshed in the tomato cans.
  7. Stir well and cover; when the tomato juices are boiling, adjust the heat to keep them bubbling gently.
  8. Cook covered for about 10 minutes, stirring occasionally.
  9. When the vegetables are softened, uncover and continue cooking to reduce the pan juices to a good consistency for dressing the pasta, about 5 minutes.
  10. Adjust the seasoning to taste, and keep at a low simmer.
  11. While the sauce is cooking, heat salted pasta-cooking water to a rolling boil.
  12. Drop in the fettuccine and cook until barely al dente.
  13. Lift them from the water, drain for a moment, then drop onto the simmering vegetables.
  14. Toss and cook all together for a couple of minutes over medium heat.
  15. Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they're splashing in the skillet.
  16. When the pasta is perfectly cooked and robed with sauce, turn off the heat.
  17. Sprinkle over it the grated cheese, toss into the pasta and serve.