Penne With Winter Vegetable Sauce |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Pasta for All Seasons Ingredients:
1 tablespoon olive oil |
1 yellow onion, chopped |
2 carrots, chopped |
1 stalk celery, chopped |
1 red bell pepper, chopped |
2 garlic cloves, crushed |
1 (14 ounce) can diced tomatoes |
1 teaspoon dried savory |
salt |
fresh ground black pepper |
1 lb penne |
minced fresh flat-leaf parsley |
Directions:
1. Heat oil in a big pot over medium heat; add in onion, carrots, celery, bell pepper, and garlic.
2. Cover and cook 10 minutes, stirring occasionally.
3. Add in the tomatoes, savory, salt/pepper to taste; cook 5 more minutes.
4. Transfer vegetable mixture to food processor and puree (or may use hand held blender and puree right in the pot), then transfer back to the pot; simmer over low heat for 10 minutes.
5. Adjust the seasonings, adding a little stock or water if mixture becomes too thick.
6. Heat a large pot of water to boiling; add in salt, then penne; cook until al dente, about 8-10 minutes, stirring occasionally; drain pasta when cooked.
7. Transfer pasta to a shallow serving bowl; add the sauce, sprinkle with parsley and serve immediately.
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