NEW YORK (WLNY) — The Italian restaurant Il Bagatto is a fixture in the East Village, thanks to its great vibe and delicious food.

The cook and creator of Il Bagatto, Beatrice Tosti di Valminuta, visited The Couch to share one of her great summer pasta recipes.

Penne Zucchine Carote e Basilico

Serves 4

1 lb good quality penne

4 carrots

4 medium zucchini

1 large onion

1 cups of basil leaves

6 tablespoons of extra virgin olive oil

if you like you can add a pinch of spicy red crushed pepper

sea salt to taste

1 tablespoon of coarse sea salt for the cooking water of the pasta

1 mandolin (if you have it)


Choose your favorite pasta pot, fill up 2/3 with water and place on stove over medium high heat.
Now choose your favorite large pans and place on stove over medium heat with extra virgin olive oil

Peel and was vegetables onions and basil. Set up your mandolin on its thickest setting and cut veggies and onions over a bowl making sure to protect your fingers. If you do not have a mandolin just cut everything with your sharpest knife. Turn the heat under the pan to high and add your sliced veggies and onions. As soon as it starts to heat and cook, turn heat down to medium. Add sea salt, spicy red crushed pepper and cover for the first 5 minutes. Do not be afraid to let you sauce cook! The cooking times depends on the stove, could be up to 20 minutes, as the vegetables caramelize in the oil they will release their best flavor. When you start to see that your sauce is coming together add all the chopped basil. Chop it or brake it with your hands. In the meantime your pasta water is boiling, add the coarse sea salt (or fine if you do not have coarse) add the pasta, cook al dente, strain and add to the sauce saving some pasta water to use in case your dish looks dry. Serve with parmigiano, I personally like it as is, maybe with a drizzle of extra virgin olive oil.

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