Pasta a la Jeffrica

Pasta a la Jeffrica

Serves 4-6 as a main dish, serves 8-12 as a small side. Preparation time: about 40 mins. Estimated cost: $10

1 large white onion, chopped fine

6-8 large cloves fresh garlic, peeled and crushed

2-3 celery stalks, strings removed*, sliced fine

*(cut celery stalks below any branch points, and use a sharp knife and your thumb to grab strings and pull them all the way down the stalk)

1 zucchini (about 8-10 inches long), sliced

1/2 head fresh parsley, chopped fine, about 1 cup compressed

1 small can tomato sauce (15 oz.)

1 very small can tomato paste (4 oz.?)

6 Tbsp unsalted sweet cream butter (may substitute a very sweet green extra virgin olive oil, like Colavita or Tassos)

1 Tbsp balsamic vinegar

1 Tbsp red wine vinegar

1 Tbsp fresh lemon juice

1 Tbsp salt

1 tsp fresh ground black pepper

2-3 Tbsp sugar

1 lb box of pasta (with nooks and crannies to hold sauce: shells, bowties, elbows, etc.)

Sautee vegetables in 3 Tbsp butter, except for parsley. When soft, put in a blender, add parsley and all other non-pasta ingredients, and blend into a smooth sauce. When pasta is drained but still hot, melt remaining 3 Tbsp butter to coat. Stir in sauce. Serve hot, room temperature, or chilled.

Garnishes: Sprinkle a pinch of finely chopped parsley and a few grinds of fresh pepper and kosher salt. Or, grate some Parmesan or Romano cheese onto it, especially if it's served hot.

Variations: Add 1/4 to 1 cup of heavy cream to the blender, depending on your taste, and your guests' ability to digest milk products.