Though I don't love tomato sauce, this one is full of roasted vegetables (including 2 whole bulbs of garlic!) so I wanted to try it. I love all the vegetables (eggplant, bell peppers, zucchini, onion, mushrooms, artichokes) and olives and red wine. But I think the tomato sauce I used as the base (Hunts in a can) was not great, it was too sour? Next time I might try using crushed tomatoes instead. And I used regular canned artichokes, but next time will use marinated ones. Much more delicious!
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Roasted Vegetable Tomato Sauce on Pasta
Adapted from ExtraVeganZa
1 eggplant, chopped (bite size pieces)
1 each red, yellow and orange peppers, chopped (bite size pieces)
1 small zucchini, chopped (bite size pieces)
2 bulbs garlic, separated and peeled
2 tbsp olive oil, divided
1 tbsp sea salt
1 medium onion, diced
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
Freshly ground black pepper
10 button mushrooms, thinly sliced
14 oz can or jar artichoke hearts, quartered
3/4 cup Kalamata olives, chopped
1 cup red wine
56 oz (1600 mL) tomato sauce
Enough pasta for 6 servings
Preheat oven to 350F.
In a large bowl, mix together the eggplant, bell peppers, zucchini, garlic, 1 tbsp olive oil and salt. Place the mixture on a baking sheet and bake for 20 minutes. Stir at least once during cooking to prevent sticking. Remove from the oven and set aside.
In a large pot, heat the olive oil over medium. Add the onions and saute for a few minutes. Add the herbs, black pepper, mushrooms, artichoke hearts, olives and roasted vegetables. Stir int he wine. Add the tomato sauce. Bring the sauce to a simmer, cover and allow to simmer for 20-25 minutes, stirring occasionally.
Prepare pasta according to package directions. Serve the sauce on top of the hot pasta.