Mediterranean Pasta Sauce for Penne |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This easy, make-ahead pasta sauce is filled with fresh veggies and is meatless. It's quick to prepare and freezes well. Enjoy! Ingredients:
2 small zucchini |
1 medium eggplant, peeled (about 1 pound) |
1 red bell pepper |
1 medium onion |
1 stalk celery |
2 garlic cloves, minced |
1/2 cup dry white wine or 1/2 cup red wine |
1 1/2 teaspoons dried thyme or 1 1/2 teaspoons dried oregano |
2 (28 ounce) cans plum tomatoes, coarsely chopped |
1 teaspoon salt |
fresh ground pepper |
Directions:
1. Cut zucchini, eggplant, bell pepper, onion, and celery into 1/2 inch pieces.
2. Put a pot of water on to boil for cooking pasta, if preparing at same time as sauce.
3. In a large nonstick skillet, heat 1T olive oil over medium-high heat.
4. Add diced vegetables. Saute until tender, about 10 minutes.
5. Add minced garlic and cook, stirring for 1 minute more.
6. Add wine and stir until wine is almost evaporated, about 2 minutes.
7. Add tomatoes and juice. With tomatoes,grab and rip hard stem off each tomato and then hand crush the tomato before adding it to the sauce (or you can chop them :).
8. Add thyme (or oregano), salt, and pepper.
9. Bring to a simmer and cook until thickened, 10-15 minutes.
10. Toss with penne and serve!
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