Monday, September 16, 2013
Pasta with tomato sauce and veggies
Now, you can most certainly get tomato sauce from a jar...or you can make this simple stuff in less than half an hour. It's delicious, and very good for you. And with some luck, you'll have leftovers, too!
If you don't have picky eaters, go ahead and toss the pasta with the sauce and the veggies. I have two boys in the "just pasta with parmesan please" phase so... well. More sauce for me!
1 tbsp olive oil
1 yellow onion, finely chopped
1/2 leek, thinly sliced
2 garlic cloves, minced
2 tsp finely chopped chili pepper
400 g crushed tomatoes
200 ml water (plus maybe a little bit more, later)
100 ml red wine
1 vegetable stock cube (can be omitted)
pinch of sugar
Start by heating the olive oil in a heavy pot, and fry the onion, leek, chili and garlic for about three minutes. Then add the tomatoes, water, wine and stock. Let it cook, uncovered, for about 20 minutes.Add more water if it seems to need it, and stir to make sure it doesn't stick.
Taste it for seasoning - I added a pinch of sugar, but didn't need any more salt than the stock cube added.
Blend the sauce until smooth - or leave it chunky by all means, if that's your preference. Serve with pasta and an assortment of cooked vegetables - I had pan-fried asparagus, mushrooms and zucchini. I also added a dollop of pesto on top, and a good grating of parmesan, but that's up to you.