Fettuccine dell’ Ortolano (Greengrocer Fettuccine)

March 10, 2013Posted in:

Fettuccine dell’ Ortolano 
Greengrocer Fettuccine
Serves 4 as an appetizer

In Pieve Santo Stefano, we call greengrocers, or anyone who travels the country roads and sells their vegetables out of the back of their truck, Vortolano.  This pasta is in honor of our ortolani.

3 tablespoons extra-virgin olive oil
1 small onion, chopped fine
2 teaspoons finely chopped garlic
1 small stalk celery, chopped fine
2 teaspoons finely chopped fresh rosemary
Salt and fresh ground black pepper, to taste
½ tablespoon finely chopped fresh oregano
1 (14-ounce) can Italian tomatoes
½ teaspoon crushed red pepper flakes
1 tablespoon finely chopped fresh Italian parsley
2 ½ tablespoons white wine
3 quarts water
1 small eggplant, chopped fine
½ pound fettuccine
2 shallots, chopped fine
4 tablespoons freshly grated Parmigiano-Reggiano cheese
1 medium zucchini, chopped fine
1 small carrot, chopped fine


1. In a large saucepan, put the olive oil, garlic, rosemary, oregano, and red pepper flakes and sauté over medium heat until the garlic starts to color, about 5 minutes.  Add the wine and continue cooking until it reduces completely, about 5 minutes.
2. In a bowl, mix together the eggplant, shallots, zucchini, carrot, onion, and celery and season them with salt and pepper. Add the vegetables to the saucepan and cook the mixture for 15 minutes, stirring occasionally.  Add the tomatoes and their juices and cook for another 20 to 25 minutes, stirring occasionally.  (If the sauce gets dense, you can thin it with a little water or vegetable stock.) 3. Taste for salt and pepper, add the parsley, and cook for another 5 minutes.
4. Meanwhile, bring the water to a boil in a large pot and add 1 ½ tablespoons of  salt.  Cook the fettuccine until al dente, then mix with the sauce and the grated Parmigiano-Reggiano; and serve.