 |
Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
A light, vege-ful pasta and sauce dish. Adapted from The Essential Mediterranean Cookbook published by Borders. Ingredients:
2 tablespoons olive oil |
1 onion, finely diced |
3 garlic cloves, crushed |
1 carrot, finely diced |
2 celery ribs, finely diced |
2 lbs tomatoes, food processed to a finely-chopped consistency |
2 tablespoons tomato paste |
1 lb penne |
1/4 cup fresh basil |
1/4 cup grated parmesan cheese |
Directions:
1. Fry onion and garlic for 2 minutes in the olive oil. Add the carrot and celery and fry another 2 minutes.
2. Add the tomatoes (with juice) and tomato paste. Simmer 1 hour.
3. Cook pasta according to directions. Drain.
4. Serve with sauce poured over the pasta. Garnish with basil and parmesan.
|
|