Pasta with Sauteed Vegetables, Olive Oil & Tomato Sauce Recipe

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5 votes | 25504 views

Simple and truly delicious. If you like tasty, fresh, and healthy food, this is likely to become a staple for you.

Prep time:
Cook time:
Servings: 4


Cost per serving $1.83 view details
  • 2 lbs fresh, ripe tomatoes or 2 cups canned, imported Italian plum/pear tomatoes cut up with juice
  • 1/3 cup extra virgin olive oil
  • 1 large onion, chopped
  • 1 large carrot (or 1/2 cup baby carrots) chopped
  • 2 large sticks celery chopped
  • 1 lb pasta (penne or rotini)


  1. If using fresh tomatoes...Cook tomatoes in hot water for 10 minutes, transfer tomatoes (not water) to a blender and puree. For a thicker sauce, instead drop raw tomatoes in boiling water for 1 minute. Cool under cold water. When cool remove skin and cut into eighths. Pour tomatoes back into pan and simmer for 20 minutes
  2. If using canned tomatoes, skip previous step and proceed.
  3. Put olive oil, chopped onion in large saucepan and cook on medium until onion becomes pale gold
  4. Add carrot and celery and cook on medium high for another 2 minutes, stirring occasionally. Add the cooked, fresh or canned tomatoes and a pinch of salt (if fresh), stir. Adjust heat as necessary to cook at a steady low simmer. Make sure to leave pan uncovered, or the sauce will not reduce to the desired concentration and texture. Cook for 45 minutes or to taste, stirring occasionally.
  5. Correct for salt and pepper to taste.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 416g
Recipe makes 4 servings
Calories 642  
Calories from Fat 178 28%
Total Fat 20.25g 25%
Saturated Fat 2.9g 12%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 53mg 2%
Potassium 917mg 26%
Total Carbs 98.3g 26%
Dietary Fiber 7.6g 25%
Sugars 11.17g 7%
Protein 17.32g 28%



  • daniellec1
    March 18, 2008
    We made this and really enjoyed it! It was simple and healthy. A good dish that you can make with ingredients already on hand. We didn't use enough salt though. Next time, more salt, some garlic and perhaps some extra vegetables from the fridge (zucchini, spinach). We put parmesan on top too. We used long pasta noodles but the penne or fusilli in the photo looks like a better choice with the size of the vegetables. I think if you have company, adding a couple tablespoons of butter at the end would make it richer (but yes, adds more calories!) and you could throw some minced parsley or chopped basil on top for flavor and garnish appeal. Thanks!
    I've cooked/tasted this recipe!


    • John Spottiswood
      April 16, 2008
      If you serve this sauce with Barilla Plus pasta you will be having an extremely healthy meal. We substitute Barilla plus for regular seminola-only pasta in almost all of our recipes. It's nice to eat pasta and feel good about it!. For more info visit (This is NOT a paid endorsement!)

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