Great food shared with wonderful friends and family. What could be sweeter than that? It’s day three of our “7 Days of Suiteness” series celebrating our new blog rollout. All week long, we’re talking about what we think makes up the good life, and today we’re going with a simple and delightful pasta recipe that’s perfect for summer entertaining … because life just doesn’t have to be that complicated
The recipe for gemelli casarecce is so easy anyone can do it: It’s a medley of mixed vegetables, herbs and gemelli pasta. (Gemelli, aka “unicorn horn,” is pasta that is twisted into a spiral like a strand of DNA, and it’s readily found in supermarkets and specialty stores.) And this gem of a dish comes courtesy of Chef Roberto Leoci at our Pacci Italian Kitchen + Bar in Savannah, GA. Chef Roberto may be a Canadian expat, but he grew up in Montreal’s vibrant Italian community, learning to cook the old-country staples. He then headed to the motherland for his formal training at La Scuola di Arte Culinaria Cordon Bleu in Florence, Italy. And since 2009, he’s been wowing Savannah with fresh, locally sourced, back-to-basics Italian food. And now with the recent opening of Pacci, he’s combining Southern hospitality with Southern Italian coastal cuisine. And that’s pretty sweet.
(Have you had a to-die-for dish at a Kimpton restaurant recently? Let us know and we’ll dig up the recipe and post it to Life is Suite. Because sharing the good stuff is what makes life especially sweet.)
1 pound gemelli pasta
½ cup diced carrots
½ cup diced celery
2 cups diced yellow squash
½ cup diced zucchini
1 Vidalia onion, diced
3 tablespoons extra-virgin olive oil
5 tablespoons finely shaved grated Parmigiano Reggiano cheese
3 tablespoons chopped herbs (sage, rosemary, thyme)
½ cup vegetable stock
½ cup white wine
2 tablespoons sea salt
2 tablespoons unsalted butter
In a four-quart heavy pot of water over high heat, bring water to a boil. Add 2 tablespoons of sea salt to the water; add pasta, stirring for 7 minutes; cook al dente, then strain and put aside.
In a sauté pan over moderate heat, add 3 tablespoons of olive oil and chopped herbs, then sauté the onion, diced carrots, celery, squash and zucchini for about 5 minutes. Add wine and vegetable stock and let simmer for another 5-10 minutes to reduce slightly. Add salt and pepper to taste.
In a medium-size saucepan over medium heat, add pasta, sauce and butter. Stir for 4 minutes then top with shaved Parmigiano Reggiano cheese. Add salt and pepper to taste. Serves four to six people.