Ingredients

Vegetables for Blanching
3 cups total of the following in any combination
zucchini, sliced crosswise into 1 1/2-inch pieces
small broccoli florets, on short stems, about 1-inch wide
asparagus stalks, trimmed and sliced into 3/4-inch pieces
green beans, trimmed and sliced into 3/4-inch lengths
1 cup of frozen peas
Or equivalent amounts of cut-up cauliflower, peppers, and leeks

Vegetables For The Skillet
⅓ cup extra-virgin olive oil
1 small onion, cut in 1-4-inch thick half-moon slices
4 fat garlic cloves, sliced (about 1/4 cup)
¼ teaspoon dried peperoncino, (hot red pepper flakes)
2 cups fresh mushrooms, stems trimmed, sliced 1/4 inch thick
½ teaspoon salt
2 cups canned San Marzano tomatoes, with juices, crushed by hand
boiling salted pasta-cooking water

For Dressing Pasta
2 tablespoons extra-virgin olive oil (optional)
¾ cup Grana Padano, or Parmigiano-Reggiano, freshly grated

Description

You Don't Have To Wait For Primavera--springtime--to Make This Quick Skillet Sauce. You Probably Have Most Of The Ingredients In Your Pantry And Refrigerator All Year: Canned Tomatoes, Onions, Garlic, A Few Perennially Fresh Vegetables Like Broccoli, Mush

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