Pasta With Vegetable Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my favorite pasta dish. I use the vegetable sauce with rice and for garnishing baked fish. Ingredients:
1 lb pasta (spaghettis) |
2 tomatoes |
1 onion |
2 carrots (peeled) |
1 eggplant |
1 red pepper |
8 ounces tomato sauce |
1 tablespoon sun-dried tomatoes or 1 tablespoon tomato paste |
3 stalks celery |
1 teaspoon garlic powder or 1 teaspoon minced garlic clove |
4 bay leaves |
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil |
1/2 tablespoon red pepper (crushed) |
salt and black pepper |
Directions:
1. Clean, rinse and chop the vegetables.
2. Coat the chopped eggplants with half tablespoon oil and black pepper; bake them uncovered for 10 minutes.
3. Sauté the onion with oil; add all ingredients except the eggplant and crushed hot pepper; cook the vegetables for 10 minutes;.
4. Add the eggplant, crushed hot pepper; cook for five minutes and remove from heat.
5. Boil the spaghettis for 6-7 minutes and strain; serve it hot with the vegetable sauce.
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