Perciatelli noodles are neat looking noodles, they resemble straws, and it’s pretty rare you get to use them and really enjoy what they can offer – unless you are cooking them in a bottle of red wine! With this dish the perciatelli gets tossed into the veggie ragout, where it can take in some of the juices given off by the veggies.
But if you can’t get your hands on any – use spaghetti noodles.
Perciatelli with Veggie Ragout – 4 servings
1 pound perciatelli
2 tablespoons olive oil
2 large carrots, thinly sliced
1/2 onion, minced
4 cloves garlic, minced
1 cup baby bella (crimini) mushrooms, sliced
1 cup chicken stock (or vegetable stock)
1 tablespoon thyme leaves
14 1/2 oz can of diced tomatoes, drained
1 cup dry white wine
2 small zucchini, sliced 1/4-inch thick
2 small summer squash, sliced 1/4-inch thick
Kosher salt and freshly ground black pepper
Handful of basil, chiffonade
1 cup ricotta, or more
Cook perciatelli according to instructions, drain and pour cold water over, drain again and set aside.
In a large saute pan, over medium heat, warm olive oil. Saute carrots until tender, add shallots and garlic. Reduce heat to medium low, cook until soft. Add the sliced mushrooms, cook to release liquids. Then add tomatoes, 1/2 the stock and thyme, and cook until stock evaporates.
In the saute pan with the veggies, add the zucchini, squash, tomatoes and wine – add the remaining stock, bring to simmer and add the basil, cover and cook until tender. Add pasta, toss to coat, remove from heat.
Divide pasta and veggies into 4 warm individual bowls, top each bowl with 1/4 cup crumbled ricotta and serve.