Roasted Vegetable Sauce with Whole Wheat Pasta

My Uncle Bill showed up at the restaurant today with the last of his summer harvest. His tomatoes this year were amazing as usual, grown with love and care, even though his health wasn't cooperating. Aunt Lilla to the rescue! She made sure everything got done, doing the work herself on the days he felt the worst. I think the tomatoes are a little bit sweeter because of her. So here is a recipe to use up the last of your summer harvest, and maybe some of your neighbors too! I served this sauce over a whole wheat gemilli, but a hearty penne or rigatoni would work well too. Enjoy!

Roasted Vegetable Pasta Sauce

oven at 400

6-8 Roma or Garden Tomatoes (about 2 lbs), cut into 1" cubes
1 small onion, roughly chopped
3 cloves garlic, roughly chopped
1/4 c. olive oil
1 tsp salt
1/4 tsp freshly ground pepper
2 tsp dried Italian seasoning
2 tbsp Balsamic vinegar
1/4 c chopped pitted kalamata olives
Toss everything except olives together on a rimmed baking sheet, roast for 1 hour. Add olives, roast another 15 minutes.

2 c. cauliflower buds (about 1 small head or 1/2 large)
1 medium sized eggplant, cut into 3/4 - 1 inch cubes
1/4 c. olive oil
1 tsp salt
Toss everything together on a rimmed baking sheet. Roast in oven for 20 minutes, stir, then roast another 5-10 minutes, until golden


PLEASE NOTE! THE TOMATOES AND OTHER VEGETABLES MUST BE ROASTED SEPARATELY, OR THE OTHER VEGETABLES WILL STEW IN THE TOMATO JUICES AND NOT ROAST!

While the vegetables are roasting, cook the pasta according to package directions. Put both pans of roasted vegetables atop the pasta in a serving bowl. Toss to combine. Adjust seasoning if necessary. Top with freshly grated Parmigiano, Romano or Asiago cheese. Enjoy!  This sauce generously coats a pound of pasta and will serve 4-6 as a generous main course.

Comments

  1. Used our own bounty of tomatoes and I must say, this recipe is the best!
    But I must tell you we did not use Wheat Pasta...we used regular.

    Chris

    ReplyDelete

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