Garlic is carefully peeled, making sure to leave no residue, so we can enjoy its intense aroma. Onion, an essential ingredient in many dishes, is peeled, washed under a stream of cold water, and sliced into thin rounds to soften easily during cooking. The hot pepper, which will add a spicy note to the dish, is well washed and seeded, then finely chopped. Carrots, rich in vitamins, are peeled, washed, and cut into small cubes to cook evenly and integrate perfectly into the vegetable mix. Celery stalks and zucchini are washed and then finely chopped, adding a crunchy texture and fresh flavor to our dish.
In a large skillet, we add olive oil, an ingredient that will enhance the flavors, and sauté the garlic, hot pepper, and onion for about 5 minutes, adding the sugar at this point, which will help caramelize the vegetables. Once the onion becomes translucent and the garlic releases its aroma, we add the rest of the chopped vegetables: carrots, celery, and zucchini. We mix well, adding fresh or dried rosemary and basil to enrich the dish with Mediterranean flavors. Salt is added to taste, being careful not to overdo it, to maintain the flavor balance.
After mixing all the ingredients, we pour in the tomato juice and ½ cup of water, letting everything simmer over medium heat for 12 minutes, during which the vegetables will soften and the flavors will meld. This is the perfect time to focus on the pasta. Separately, we bring water to a boil in a large pot. When the water starts to boil, we add salt and then the spaghetti, letting it cook according to the package instructions. Usually, they cook between 8 and 12 minutes, but it’s important to check periodically to ensure they are al dente.
Once the pasta is cooked, we drain it, being careful not to rinse it to keep the starch that helps the sauce adhere to the pasta. Next, we add the pasta to the skillet with the vegetables and mix with a spatula, ensuring that each strand of pasta is coated with that delicious sauce. The dish is served hot, generously sprinkled with grated Parmesan, which melts slightly upon contact with the hot pasta, adding an extra layer of flavor. This recipe not only satisfies the appetite but also offers a true feast for the senses. Enjoy your meal!
In a large skillet, we add olive oil, an ingredient that will enhance the flavors, and sauté the garlic, hot pepper, and onion for about 5 minutes, adding the sugar at this point, which will help caramelize the vegetables. Once the onion becomes translucent and the garlic releases its aroma, we add the rest of the chopped vegetables: carrots, celery, and zucchini. We mix well, adding fresh or dried rosemary and basil to enrich the dish with Mediterranean flavors. Salt is added to taste, being careful not to overdo it, to maintain the flavor balance.
After mixing all the ingredients, we pour in the tomato juice and ½ cup of water, letting everything simmer over medium heat for 12 minutes, during which the vegetables will soften and the flavors will meld. This is the perfect time to focus on the pasta. Separately, we bring water to a boil in a large pot. When the water starts to boil, we add salt and then the spaghetti, letting it cook according to the package instructions. Usually, they cook between 8 and 12 minutes, but it’s important to check periodically to ensure they are al dente.
Once the pasta is cooked, we drain it, being careful not to rinse it to keep the starch that helps the sauce adhere to the pasta. Next, we add the pasta to the skillet with the vegetables and mix with a spatula, ensuring that each strand of pasta is coated with that delicious sauce. The dish is served hot, generously sprinkled with grated Parmesan, which melts slightly upon contact with the hot pasta, adding an extra layer of flavor. This recipe not only satisfies the appetite but also offers a true feast for the senses. Enjoy your meal!
Ingredients
3 green onions, 2 garlic cloves, 1 red chili pepper, 3 carrots, 2 celery stalks, 1 zucchini, rosemary, 2 tablespoons olive oil, 1 tablespoon sugar, 1 tablespoon basil, salt, 850 ml tomato juice, 250 g spaghetti, 50 g parmesan.