Saturday, December 12, 2009
Sauce- it runs through my veins. Not literally, of course.
I'm always trying to come up with creative ways to spice up my beloved pastas, and this recipe was a matter of taking the veggies I already had in my refrigerator and making something heartier than your average marinara. As long as you've got that solid tomato base, you can substitute with whatever veggies you have on hand. It's an easy way to slip extra nutrients into your dinner- parents, take note, you could easily puree veggies that your kids won't eat and mix it into a sauce! On a personal note, I've found it's a great way to slip veggies that your significant other swears he won't eat into his dinner, and still have him throw complements your way. Deceptive? Nah, not when it tastes that good. :)
* 3 tbsp. extra virgin olive oil
* 2 cloves garlic, minced
* 1 small yellow onion, diced
* 6 roma tomatoes, diced
* 1 eggplant, peeled and diced
* 2 bell peppers (I used green and red), diced
* 6 basil leaves, chopped
* leaves of 1 small sprig of rosemary
* salt & pepper to taste
1) In a large skillet or saucepan, heat olive oil over medium heat. Add the garlic and onion and cook for 2 minutes until fragrant. Add the tomatoes, eggplant, peppers, herbs, salt, and pepper to pan and mix. Cook over medium-low heat for 45 minutes, stirring occasionally, until sauce consistency is reached.
Toss with pasta (I chose rigatoni), top with parmesan, and serve hot.