Tricolor Pasta Primavera Mediterranea

Here is a fancy, largely pantry-based meal except for the cheese, which you might have hanging around your fridge. It really makes this dish special - taught to me by my sister in law, and wonderful cook, Julie. In days when reducing you trips to the grocer, this is a nice stay-at-home fancy meal, cheese or not!

2 Tbsp extra virgin olive oil

1 Tbsp fresh thyme, minced

2 cloves garlic

11.6 oz jar Ponti Peperlizia Marinated Mediterranean vegetables packed in oil, or equivalent, drained

8-12 oz favorite fancy tricolor pasta

14 oz can cherry tomatoes, drained, liquid reserved (or petite diced)

4-oz can mushroom pieces

dash crushed red pepper flakes

1/2 lb mozzarella cheese, diced

2 Tbsp Parmesan cheese

fresh basil and mint leaves for garnish, optional (from my garden)

Set medium heat and simmer oil in a large skillet. Add the thyme and cook 1 minute. Add the garlic and cook another 2-3 minutes. Add the drained cherry tomatoes and roll them around in the oil.

Cook over high heat for about 2-3 minutes. Spattering is OK as the tomatoes darken and develop their flavor. So much for cleaning up!

Add the tomato reserved liquids to the skillet and bring to a gentle boil.

Cook another 3-5 minutes to thicken. Now add the mushrooms and their liquid, along with the drained marinated vegetables. Bring this mixture to a gentle boil. Reduce to a simmer. Stir occasionally.

Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. When boiling, add the pasta and cook until just al dente. Reserve one cup cooking water and then drain the pasta.

Now tip the pasta into the skillet with the tomatoes and stir. Add the mozzarella.

Stir once or twice - the cheese should melt down a bit. Add enough cooking water, if necessary, to make a nice sauce.

Tip the pasta mixture into a serving dish and garnish with Parmesan cheese and fresh basil and mint leaves (optional).

Serves 4.

This goes fast!

Cook's Note: I got the veggies, pasta and the cherry tomatoes at the fancy food store and eatery, Eataly in Manhattan - you probably need a good Italian grocer for some of these ingredients. However, substitute petite dice tomatoes for the cherry tomatoes (I also ordered canned cherry tomatoes from Waitrose (UK) online - good but very expensive...) Finally, substitute say, Trader Joe's roasted artichoke hearts for the fancy (expensive) Ponti Mediterranean veggies - but then add some sun dried tomatoes, packed in oil, if you do!

I loved the fun (expensive) tricolor pasta I found at Eataly but you could substitute your local favorite!

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