Angel Hair With Roasted Vegetables and Red Wine Tomato Sauce

Submitted by Roxygirl in Colorado

"My daughter's personal favorite! Roasted garlic flavors the veggies and the sauce. Most of the work is done in the oven and it reheats great!"

 

• Ready In: 1hr 20mins
• Ingredients: 20
• Serves: 8

ingredients

• Marinade for veggies (MIX)

• 1⁄2 cup olive oil
• 1⁄3 cup balsamic vinegar
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• 1 teaspoon sea salt
• 1⁄2 teaspoon ground pepper

• Vegetables (CHOP)

• 2 medium onions
• 2 red peppers
• 1 yellow pepper
• 2 cups mushrooms
• 1 small eggplants or 1 small zucchini
• 8 garlic cloves, peeled (Wrap in foil)

• SAUCE (SIMMER)

• 2 (28 ounce) cans diced tomatoes (Italian flavored works well, but omit oregano or basil)
• 1 tablespoon oregano
• 2 tablespoons basil
• 1 teaspoon salt
• 1⁄2 teaspoon ground pepper
• 1⁄4 cup cups red wine
• roasted garlic
• angel hair pasta (cook as directed)

directions

1. Mix veggies with marinade
2. place with the foil wrapped garlic in a jelly roll pan (or cookie sheet) at 400 for about 45 minutes, depending how small your veggies are cut (your garlic may need longer cooking time than the veggies).
3. After veggies are cooked, mash garlic with fork (or garlic press) and mix half in with the veggies and save half for the tomato sauce.
4. Mix sauce ingredients in large saucepan (including roasted garlic).
5. add red wine after tomatoes have cooked down a bit.
6. Simmer for about 30 minutes.
7. Ladle sauce over hot noodles.
8. top with veggies and grated Parmesan cheese.

Reviews

[Ardenia]

This was very tasty! I did not use the suggested veggies but it still turned out great. Instead of angel hair pasta I used rice noodles because that was all we had in the cupboard. Thanks for the recipe :)

 

[Len23]

This was very, very good. I served it at a casual dinner party for 8 and it was a big hit! The roasted veggies were a wonderful touch, and nice on top of the sauce instead of in the sauce. I made the sauce a few days in advance, marinated the veggies the night before and it came together quickly and easily. A few changes: apparently I can't read and I roasted 8 HEADS of garlic, not 8 cloves. That's a lot of garlic. I didn't use it all of course, but was very generous with the garlic! I added a lot more wine. Probably closer to a cup. A rich, full bodied red too, and it was fantastic. I used all red peppers, no yellow. Zucchini, no eggplant. I also sauteed a few hot italian sausages for the meat eaters, and served just the veggies to the vegetarian guests- I'm so impressed with this elegant meal that worked for vegetarians, one vegan and us three meat eaters. Oh, and i used rigatoni instead of angel hair, to give it a bit more body. Also added a can of tomato paste because I needed to stretch the sauce a bit, and a dash of sugar to cut the acidity from the paste. Definitely on my make-again list!