Okra, Onion and Tomato Stew
Ingredients:
1 package of Rossi Pasta Vino Rosso Linguini
6 tablespoons extra-virgin olive oil
1 pound okra, tops and tails trimmed
1/2 cup thinly sliced yellow onion (about 2 medium yellow onions)
3 cloves garlic, thinly sliced
1/2 teaspoon dried Greek oregano
1 small banana pepper, chopped
2 cups canned whole tomatoes, crushed, juices reserved for another use
1 cup homemade or low-sodium canned chicken stock
2 tablespoons sliced and pitted kalamata olives
2 tablespoons finely chopped flat-leaf parsley
coarse salt and freshly ground black pepper
DIRECTIONS:
1. In a medium stockpot, heat 1 tablespoon olive oil over medium to high heat. Add half the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan; set aside.
2. Add 1 tablespoon oil to pan, and repeat with remaining okra. Add remaining 4 tablespoons oil, and heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes.
3. Add garlic, reduce heat to medium, cook until onions are lightly caramelized, about 2 minutes more. Stir in oregano and banana pepper, and cook 1 minute.
4. Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes.
5. While the stew is simmering, bring to boil a pot of water and cook pasta al dente according to package directions. Stir in olive and parsley. Taste, and adjust for seasoning. Serve over Vino Rosso Linguini.
Serves 4-6
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