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Share your recipes June 2015

Rainbow Kitchen

Summer Garden Pasta Sauce

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Makes 6 to 7 cups. Good with any pasta, but especially with shapes that best hold chunky sauce.

3 tablespoons extra virgin olive oil

1 large onion, finely chopped

1 medium green bell pepper, diced

2-1/2 cups diced zucchini or yellow summer squash

3 cloves garlic, minced

4 cups coarsely chopped baby spinach, chard, kale or other green of your choice.

1 large carrot, grated

1 can (28 ounces) crushed tomatoes

1 can (28 ounces) diced tomatoes (or fresh in season) with their juice

1 teaspoon salt, to taste

1 teaspoon fresh or dried oregano, to taste

1 teaspoon fresh or dried basil, to taste

½ teaspoon sugar or more or less, to taste

1 bay leaf

2 tablespoons tomato paste, divided

freshly ground black pepper, to taste

2 to 3 tablespoons red wine (optional)

1/4 cup chopped fresh Italian parsley

Heat the olive oil in a large, non-reactive pot over medium heat, add onion and bell pepper and cook for 3 minutes. Add the zucchini and garlic and cook for 3 to 4 minutes more, or until the zucchini starts to soften. Add the spinach and carrot and cook for 2 to 3 minutes more, or until the spinach wilts.

Add the crushed and diced tomatoes, salt, oregano, basil, sugar, bay leaf, 1 tablespoon of tomato paste, and black pepper, to taste. Simmer, partially covered, for 30 to 40 minutes, stirring occasionally. Taste, adjusting the herbs salt, or sugar if desired. Add 2 to 3 tablespoons red wine, to taste. Add 1 more tablespoon tomato paste to thicken, if desired. Add the parsley and remove the bay leaf before serving.

 


Allison's Article:

Summer Comfort: What’s a Well-Thumbed "Old Farmer’s Almanac" Doing in My Kitchen?




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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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