Spaghetti with Vegetables al Marsala

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I had to think of something to cook for Saturday’s lunch. I didn’t want to do the usual stuff. I wanted something that involves veggies and wine. I don’t know why. I don’t drink wine. I only drink sangria. I love sangria, but I never drink wine or any other alcohol. Quite a nerd right? When my friends were saying to me to drink to liven up my spirits and perhaps get a little drunk, I always said to them that I am drunk with life. Now after all these years they gave up and accepted it. In fact, I can become pretty useful to them. I can always drive them home safely.
Now, as much as I don’t like drinking, that much I love alcohol in my meals. Again I don’t know why. I love the taste of wine in dishes and that of any other alcoholic beverage for that matter.
Going back to the meal. I had a lot of veggies in my fridge and a bottle of Marsala wine open ready to be consumed. Marsala wine, mmm… I love it. So, actually I didn’t think that much and my Saturday lunch was revealed in front of me: Spaghetti with vegetables al Marsala. I immediately got to the kitchen and started performing. Let me tell you it was great. We really enjoyed it and when I say we I mean my husband and me because my son decided that this dish had too many veggies for him to consume in one day and asked for his favorite carbonara, which I made actually. What can I say; I spoil him but only sometimes.
Now, if you see somewhere in the pictures pieces of chicken just pretend they do not exist. Honestly, I had all good intentions to make it solo vegetarian, but I had two leftover pieces of chicken as well and I would feel very sorry, if I had to throw them in the garbage.

Spaghetti with Vegetables al Marsala

Ingredients
2 carrots, sliced
1 onion, chopped
1 onion spring, chopped
2 garlic cloves, minced
100 gr. peppers, sliced
150 gr. grapes
400 gr. broccoli florets (I used frozen)
20 gr. dried porcini (soaked for ½ hour to hot water)
100 ml sweet wine
250 gr. hot water
350 gr. Marsala wine
3 tbsp olive oil
2 tbsp corn flour dissolved in 2 tbsp of water

400gr. spaghetti

Instructions

Boil pasta to your liking.
In a skillet add the olive oil and sauté the onions, garlic, peppers and carrots. Add the warm water and sauté until it is evaporated. Add the sweet wine and sauté until it evaporates. Drain the porcini and add them to the skillet. Add the broccoli and the grapes and pour the Marsala wine.
Let simmer for 15 minutes and the sauce is ready. Add the dissolved corn flour so as to thicken the sauce. You can either throw the pasta in the skillet and mix or pour the veggies over pasta. I accompany the dish with what else…sangria. Very yummy! I am sending this to Presto Pasta Nights an idea of Ruth Daniels from Once Upon a Feast, hosted this week by her.

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