Mediterranean Pasta Sauce for Penne

Total Time
35mins
Prep 10 mins
Cook 25 mins

This easy, make-ahead pasta sauce is filled with fresh veggies and is meatless. It's quick to prepare and freezes well. Enjoy!

Ingredients Nutrition

Directions

  1. Cut zucchini, eggplant, bell pepper, onion, and celery into 1/2 inch pieces.
  2. Put a pot of water on to boil for cooking pasta, if preparing at same time as sauce.
  3. In a large nonstick skillet, heat 1T olive oil over medium-high heat.
  4. Add diced vegetables. Saute until tender, about 10 minutes.
  5. Add minced garlic and cook, stirring for 1 minute more.
  6. Add wine and stir until wine is almost evaporated, about 2 minutes.
  7. Add tomatoes and juice. With tomatoes,grab and rip hard stem off each tomato and then hand crush the tomato before adding it to the sauce (or you can chop them :).
  8. Add thyme (or oregano), salt, and pepper.
  9. Bring to a simmer and cook until thickened, 10-15 minutes.
  10. Toss with penne and serve!
Most Helpful

4 5

This is easy and healthy. I rated it 4 stars as I felt it was a little acidic. I´m not sure what to add to counter the acidity. But all the same I liked it and would make again.

5 5

Really great! I made a couple small changes though. Used green pepper instead of red, chicken broth instead of wine, add a can od fire-rosted diced tomatoes, a little tomato paste, and tomato puree, and simmered it till everything was just tender. We had it over linquine, with Parmesan and a mozzarella/provolone blend. Thanks!