Angel Hair With Roasted Vegetables and Red Wine Tomato Sauce
- 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
- Mix veggies with marinade
- 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).
- 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.
- Mix sauce ingredients in large saucepan (including roasted garlic).
- add red wine after tomatoes have cooked down a bit.
- Simmer for about 30 minutes.
- Ladle sauce over hot noodles.
- top with veggies and grated Parmesan cheese.
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Reviews
-
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!
Tweaks
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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!
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.