Pasta Soffritto

 pasta soffritto

4 servings


  • 2 yellow onions
  • 3 cloves of garlic
  • 3 carrots (about 120 g each)
  • 4 large stalks of celery
  • 1/2 dl extra virgine olive oil
  • 2 tbsp tomato paste
  • 2 tbsp white wine vinegar or lemon juice
  • salt
  • black pepper
  • pasta for 4 servings
  • 2 dl pasta water
  • fresh parsley, chopped
  • Parmesan cheese, grated


  1. Peel the onions, garlic and carrots. Finely chop the onion, garlic, carrot and celery. Sweat (not brown) the vegetables in oil over medium heat for 15 minutes. Add tomato puree and vinegar and keep on medium heat for another 10 minutes. Season with salt and pepper.
  2. Cook the pasta according to the instructions on the package. Drain and save 2 dl of pasta water.
  3. Add the pasta water and pasta to the frying pan and let it boil a little. Season with salt and pepper.
  4. Serve topped with chopped parsley and grated parmesan.

 ingredients to pasta soffritto

copped vetegables for soffritto

sweating vegetables in a carbon steel pan
soffritto in a carbon steel frying pan
soffitto with pasta
soffritto pasta topped with parsley
pasta soffritto made in a carbon steel frying pan
pasta soffritto topped with parsley and parmesan cheese


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