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RECIPE OF THE WEEK
Recipe of the Week for January 15-24, 1999
Bill's Vegetable Marinara Pasta Sauce
Here's a really tasty pasta sauce creation I threw together tonight. With all the rich foods that the holidays brought, it was kind of a relief to to have a pasta dish full of fresh vegetables. This sauce will work great with any kind of pasta. Make lots, because it freezes well for later!
1 medium onion
6-10 cloves of garlic, finely chopped.
1 small zucchinni, sliced and halved.
1 small eggplant, sliced and quartered
1 large green pepper, diced.
1/2 pound of fresh mushrooms (or 10 oz. can)
28 oz. can of diced or crushed tomatoes
small can of tomato paste
1 teaspoon of salt
1/3 cup of extra virgin olive oil
5 tablespoons of balsamic vinegar
Fistful of Oregano and Basil
3 tablespoons of butter or margarine
Saute the onion, garlic, zucchinni, eggplant, green pepper and mushrooms in the butter/margarine with a touch of basil and oregano. When finished, combine the the vegetables with the remaining ingredients in a medium/large pot. Bring to gentle boil under medium heat, and simmer for 45 minutes, stirring often. Serve with your favorite pasta.
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