This is a print preview of "Pasta with Sauteed Vegetables, Olive Oil & Tomato Sauce" recipe.

Pasta with Sauteed Vegetables, Olive Oil & Tomato Sauce Recipe
by John Spottiswood

Pasta with Sauteed Vegetables, Olive Oil & Tomato Sauce

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

Rating: 4.5/5
Avg. 4.5/5 5 votes
Prep time: Italy Italian
Cook time: Servings: 4

Goes Well With: caesar salad, green salad, vegetables sauteed with garlic

Wine and Drink Pairings: Novarro Pinot Noir

Ingredients

  • 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)

Directions

  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.