Mediterranean Pasta Sauce for Penne

Submitted by quikgourmet

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

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 6

ingredients

• 2 small zucchini
• 1 medium eggplant, peeled (about 1 pound)
• 1 red bell pepper
• 1 medium onion
• 1 stalk celery
• 2 garlic cloves, minced
• 1⁄2 cup dry white wine or 1/2 cup red wine
• 1 1⁄2 teaspoons dried thyme or 1 1/2 teaspoons dried oregano
• 2 (28 ounce) cans plum tomatoes, coarsely chopped
• 1 teaspoon salt
• fresh ground pepper

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!

Reviews

[eorann]

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.

 

[HEP MEP]

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!