Roasted Vegetable Tomato Sauce over Pasta

Roasted Vegetable Tomato Sauce over Penne Pasta

In an effort to control our weight, we’re trying to eat dinner earlier in the day. After a couple hours of freelance work, I started grocery shopping at 4:30 p.m. to purchase a few vegetables and wine. Prepping dinner started close to 6:00 p.m. The evening’s schedule was to fix dinner, go to the gym for 30 minutes, return home to take a shower, reheat dinner and end the day with a glass of red wine. In reality, an Argentinian bottle of red wine was opened at 7:00 p.m., the coat was hung for the night and we sat down to a bowl of garlicky, roasted vegetable sauce over penne pasta. Lesson learned for the day: go grocery shopping earlier. This is a sauce that tastes better the next day when the flavors marinate over night.

Roasted Vegetable Tomato Sauce over Pasta

Ingredients for Roasted Vegetables
Roughly chopped vegetables

Olive oil
3 to 4 garlic cloves
salt and pepper to taste
red pepper flakes to taste
balsamic vinegar
An assortment of vegetables, cleaned and roughly chopped (such as eggplant, great bell pepper, red bell pepper, sweet onions and mushrooms)
a pinch of smoked paprika

1. Preheat oven to 400°.

2. Mix all ingredients.

3. Dump ingredients onto a foil covered cookie sheet.

4. Place in oven and toss occasionally (note: start making the sauce). Cook at least half an hour or until desired roasting consistency.

5. Set aside.

Roasted Vegetable Tomato Sauce topped with Parmesan Cheese

Ingredients for Sauce
1 to 2 tbsp. of olive oil
1-14 oz. can of tomato sauce
Roughly chopped onion
2 garlic cloves, minced
1/4 cup of pitted Kalamata olives, roughly chopped
basil leaves, roughly chopped, leave some aside for garnish
a pinch of smoked paprika
salt and pepper to taste
Red pepper to taste
1 cup + 1/8 cup of red wine; amounts divided
12 to 16 oz. of penne pasta, cooked al dente
Parmesan cheese, garnish

1. Over medium heat, preheat olive oil in a large sauce pan.

2. Sauteed onions until translucent. Add olives and garlic. Stir for 30 seconds.

3. Add tomato sauce, basil, paprika, red pepper, 1 cup of wine, salt and pepper. Bring to a boil then reduce heat to low. Simmer sauce for 30 minutes or until roasted vegetables are done.

(Note: start making Penna pasta)

4. Toss roasted vegetables, pasta and an 1/8 cup of wine into the sauce. Reheat to warm.

5. Serve pasta in bowls. Garnish with Parmesan cheese and chopped basil.

6. Enjoy.

One thought on “Roasted Vegetable Tomato Sauce over Pasta

  • January 6, 2010 at 11:25 pm

    mmm this looks healthy and delicious!

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