After a quick glance at my fridge contents, I started coming up with my plan for dinner. Since it had been a bad day for PTB, I decided to change my original planned meal to something including pasta. What can I say? I definitely found my match. Noodles fix everything.
Unfortunately, the contents of my fridge did not include a couple zucchini as thought. It included cucumbers! Oops. So, I made dinner work with what I had. The moral of this story is – this sauce is beyond versatile. Just include whatever vegetables you want. It’s a good thing I did not go with my original plan since that definitely relied on zucchini. Oops.
What I Used
3/4 cup cherry tomatoes, halved
2 celery stalks, chopped
2 carrots, chopped or grated
small-medium onion, sliced thin
red bell pepper, 1/4″ pieces
3 oz tomato paste
5 cloves of garlic minced
1/4 tsp red pepper flakes
1 1/4 cup chicken or vegetable broth
1/2 lb curly pasta such as fusilli
fresh chopped basil
**Since the sauce takes about 30 minutes total, I started my pasta once the tomatoes were done in step one. Since the sauce will go straight from the pan to the paste, it is ok if the noodles are done a bit before your sauce.
In a 10″ skillet, heat olive oil over medium heat. Add tomatoes and cook until wilted (~5 min.). Remove from pan, add a bit more oil and add all step two vegetables. Cover, stirring occasionally, and cook until they begin to soften. This should take about 5-7 minutes.
Add tomato paste, and mix in, allowing to cook until it begins to brown. Stir in garlic and pepper flakes and cook for another minute. Lastly, add broth to pan and allow to thicken. Along with set-aside tomatoes mix about half the sauce into the pasta and top with basil and parmesan.
We had this pasta with some parmesan crusted chicken breasts and topped the pasta and chicken with some of the extra sauce. It was amazing 🙂 If you want just a vegetarian meal, you could easily just split the pasta between two for a hearty dish.
Serves: 4 (as a side) Cost: $2/serving