Spaghetti La Bomba or Spaghetti Boom Boom -

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Spaghetti La Bomba or Spaghetti Boom Boom

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By Johanne Killeen and George Germon

Posted January 5th, 2008

This article is reprinted with permission from On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind, by Johanne Killeen, (2006, William Morrow Cookbooks)

On Top of Spaghetti...: ...Macaroni, Linguine, Penne, and Pasta of Every Kind

Servings:	6
Author Notes:	We found a gas station in Italy worth mentioning in a cookbook. The nondescript service area "Irpinia Sud,” on the autostrada in Campania south of Naples, turned out to have a cornucopia of delicious edibles. The shelves were lined with quality wines too, from the area, other regions of Italy, and even France. They had a small, but remarkable, selection of food, including locally prepared products and fresh mozzarella. We couldn’t resist buying a jarred pasta sauce of chopped vegetables with an ample amount of hot peppers aptly named “La Bomba” – the bomb in English – or Boom Boom, as George calls it. This is our homemade version. You can make it as explosive as you like with the quantity and intensity of hot peppers you add. It is delicious on hot pasta and makes a superb spread for crostini too. Even thought the sauce is pureed at the end, it helps to cut the vegetables into very small dice – less than 1/2 in cubes – for even cooking and absorption of the olive oil.
Ingredients:	1/2 cup extra virgin olive oil 1 tablespoon minced fresh garlic 1 to 2 fresh hot peppers 1/2 cup diced green bell pepper 1/2 teaspoon or more fine sea salt 1 heaping cup diced fresh artichoke bottoms, all traces of choke removed (about 6 medium artichokes) 1 heaping cup peeled and diced eggplant 1 heaping cup diced zucchini 5 to 6 fresh basil leaves 1 pound dried spaghetti or spaghettini
Instructions:	Serves 6 to 8 as a First Course; or 4 to 6 as a Main Course 1. Combine the olive oil, garlic, and hot peppers in a large straight-sided sauté pan. Sauté over moderate heat for about 5 minutes until soft. Add the green pepper and salt, and sauté an additional 5 minutes. Add the artichoke bottoms, eggplant, and zucchini. Sauté the vegetables over moderately high heat, stirring constantly, until every morsel is well coated. Most of the live oil will disappear in the eggplant, which is like a sponge. Lower the heat to moderate and sauté, stirring often, until the vegetables are very soft without browning, about 25 minutes. During this time the eggplant will give up much of the oil and its juices to keep everything moist. Roughly tear the basil into the mixture and cook for 3 minutes more. 2. Allow the vegetables to cool for 10 minutes. Transfer them to the bowl of a food processor. Coarsely chop the vegetables with on and off pulses until you have a chunky puree. Taste for salt and add more if necessary. You may use the sauce right away, or allow it to cool to room temperature, cover, and store in the refrigerator for up to 3 days. 3. To serve, bring plenty of water to a boil in a large pot. Generously salt and water and drop in the pasta. Cook, stirring often, until al dente. Drain, and transfer the pasta to a heated serving dish. Toss with enough strands to coat the strands of spaghetti, reserving 1/2 cup or so to pass at the table. Serve immediately.