Vegetable Spaghetti Recipe
If today is March 15, 2010, then ignore this recipe and go to your nearest Buca di Beppo restaurant. On that day, the restaurant chain elected to serve free spaghetti and meat sauce to all customers nationwide. The celebration? One of their restaurants had recently broken the record for the world's largest bowl of spaghetti. With five chefs and a crew of 15 cooks, the restaurant managed to boil nearly 14,000 pounds of pasta in the span of a week.
The spaghetti was dumped, using a line crew from the kitchen to the parking lot, into an above-ground swimming pool decorated as a bowl. 120 gallons of sauce were poured over top, breaking the previous record by over 4,000 pounds. The pasta was donated to local farms for animal feed.
Prep: 10 min | Cooking: 35 min | Total: 45 min
Olive oil (4 tbsp)
Onions, diced (1 1/2 cup)
Fresh garlic, minced (4 cloves)
Zucchini, chopped (2 cups)
Summer squash, chopped (2 cups)
Dried oregano (1 tsp)
Red pepper flakes (1/2 tsp)
Salt (1 tsp)
Ground black pepper (1 tsp)
Whole peeled tomatoes (one 28-oz. can)
Fire roasted red peppers, chopped (1 1/2 cup)
Spaghetti (one 12-oz box)
Swiss chard, coarsely chopped (4 cups)
Basil, coarsely chopped (1 cup)
Parmesan cheese (to taste)
In a large and deep skillet, heat oil over medium heat. Add onions and fry for 5 minutes. Add garlic, zucchini, squash, oregano, red pepper flakes, salt, and black pepper. Saute for 10 minutes, stirring occasionally.
Stir in tomatoes and peppers. Reduce heat to low and let simmer for 15-20 minutes, stirring occasionally. As you stir, use your utensil to cut up the tomatoes.
As the sauce simmers, bring a pot of water (about 1/3 full) to a boil. Add spaghetti and cook until tender (measured by tasting a noodle once in a while). Drain spaghetti and leave in strainer for now.
Remove sauce from heat and stir in the chard and basil. Add spaghetti to the sauce and toss/fold enough so that most of the noodles are saucy. Serve with flakes of Parmesan cheese.