Agrodolce is the great Sicilian sweet and sour sauce. The origins of agrodolce are arabic. This is a very nice and light pasta that is vegetarian. I do post some classic vegan recipes that are much more comfortable than some of the interesting modern vegan haute cuisine. This Sicilian pasta is a classic!
Recipe: Reduce these ingredients over medium high heat in a sauce pot: A generous splash of Red wine vinegar, a small handful of sugar, a generous splash of dry white wine and a little splash of balsamic vinegar.
Add sea salt, a pinch of crushed red pepper and black pepper.
Add a little bit of minced dried fruit. Raisons, dried berries or dried cherries are best for this recipe. (I used a few dried cherries for this dish.)
The sauce should taste like a light sweet and sour sauce. Adjust the flavor with vinegar or sugar if necessary.
Reduce the sauce till it is nearly a syrup.
Set the sauce aside.
Cut a zucchini lengthwise into thin slices. Cut the long slices in half.
Saute the zucchini over medium high heat with a splash of olive oil, till the zucchini is lightly caramelized.
Set the cooked zucchini on a cutting board and slice the strips into bite size pieces.
Heat a little bit of olive oil in a saute pan over medium heat.
Add 2 finely chopped garlic cloves.
Add a little bit of minced shallot.
Add a little bit of minced onion.
When the onions are cooked clear, add the zucchini pieces and the agrodolce sauce.
Add some chopped Italian parsley.
When the sauce gets hot again, add some al dente cooked linguini.
Toss all the ingredients together.
Set the pasta on a plate and serve.
This is a strong flavored sauce, so only use enough sauce to coat the pasta. The flavors of this pasta are so agreeable! The rich flavor of zucchini is released when the squash is lightly caramelized. The sweet sour and wine flavor of the sauce has a slight accent of the dried fruit. This traditional pasta will open your eyes and make you feel great! Yum! Ciao Baby! .... Shawna
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