Primavera Contadina

A rustic Italian pasta primavera that leans on simple summer vegetables and a quick tomato sauce rather than heavy cream.

Zucchini, yellow squash, and bell pepper strips get a fast saute in olive oil with onion and a full tablespoon of chopped garlic. The vegetables cook just 3 to 4 minutes so they keep some bite. Then seasoned tomato juice, tomato paste, and water simmer together into a chunky sauce that coats without drowning.

The canned tomatoes go in last, barely warmed through, so they hold their shape and add bursts of bright acidity to each forkful. Fresh basil stirred in at the end keeps its fragrance intact. Toss the whole thing over fresh linguine and finish with sliced black olives if you want a salty, briny contrast.

Chef Tips

• Cut all vegetables to a similar thickness so they cook evenly in the short saute time.
• Use seasoned (Italian-style) tomato paste and canned tomatoes. The built-in herbs save you from measuring a half-dozen dried spices.
• Fresh linguine cooks in about 3 minutes. Start it while the sauce simmers so everything finishes at the same time.

Variations

• Add grilled chicken strips or Italian sausage for a heartier main course.
• Swap linguine for penne or rigatoni, which catch the chunky sauce in their tubes.
• Toss in a handful of baby spinach with the tomatoes for extra greens.