Rainbow Spaghetti (pasta with chopped vegetables seasoned with turmeric and fresh marjoram)
360 g spaghetti 150 g broccoli ( only the turnip tops ) a red onion 2 small zucchini 1/2 red pepper 1/2 yellow pepper 200 g date tomatoes 20 black olives Gaeta type A carrot a tbps of condensed tomato cream 120 ml of white wine Parsley Fresh majoram a teaspoon of turmeric powder a cloves of garlic Olive oil extravrigin Salt
Cut all vegetables into small cubes with the exception of broccoli and date tomatoes.Reduce broccoli's steam to small florets Heat 4 tbsp olive oil in a large skillet.Add a tbsp condensed tomato cream and garlic to the skillet and sautè until slightly brown,Add all chopped vegetables, broccoli florets, date tomatoes and olives. Sautè until heated,remove garlic and sprinkle with white wine. Raise the cooking temperature and let evaporate wine.Do not cook vegetables for long time, soften date tomatoes but keep the rest of vegetables crunchy. Season with turmeric, salt and sprinkle with fresh marjoram leaves.Cook spaghetti according to the package direction. Drain pasta and add to the skillet.Toss with vegetables and add more marjoram leaves. Serve it immediately.
Food Styling & Photo Aniko Szabo photography