Penne Pasta with Vegetables in Seasoned Tomato Sauce

Penne Pasta with Vegetables in Seasoned Tomato Sauce



Pan-seared vegetables are served with penne pasta in a tomato sauce seasoned with fresh herbs, garlic, onions and peppers.


Penne Pasta with Vegetables in Seasoned Tomato Sauce

Ingredients                                 Makes: 4 servings
2 cups dry penne pasta, uncooked (approx. 200 g)
2 cups plain stewed tomatoes ~or~ 1 can of diced tomatoes
1/4 cup extra-virgin olive oil + 1 Tbsp extra-virgin olive oil
1/2 tsp dried oregano
1 bay leaf
1/4 tsp sea salt
3 Tbsp fresh parsley, de-stemmed and chopped fine
3 Tbsp fresh basil, chopped fine
1 onion, diced
3 garlic cloves, minced
1 to 2 jalapeño peppers, minced
ground black pepper to taste
1/2 bell pepper, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
1/4 cup snap peas, ends cut off and cut in half
1/4 cup parmesan cheese

Prepare the seasoned tomato sauce. In a large deep skillet on medium-low heat, add tomatoes, one quarter cup of the olive oil, the dried oregano, the bay leaf and the sea salt; stir to combine. Stir occasionally to prevent burning. When tomatoes begin to bubble, reduce heat to a low simmer and cover with a lid.

Prepare vegetables and herbs. De-stem the parsley and then finely chop up along with the basil and then add to tomato sauce. Dice an onion, removing any green shoots; then set aside in a bowl. Mince the garlic cloves and the jalapeño peppers and dice the bell pepper and add to bowl of diced onions. Peel the carrots and then slice along with the celery stalks, set aside in a different bowl. Cut the ends off the snap peas and cut in half, set aside in a separate bowl.

In a medium-sized skillet over medium-low heat add 1 tablespoon of extra-virgin olive oil then the diced onion, minced garlic and pepper mixture. Cook for about 5 minutes or until the onions have turned translucent, then add the mixture to the stewing tomato mixture; stir to combine.

Next add the bowl of sliced carrots and celery to the skillet and increase heat to medium. Pan-sear vegetables for about 5 minutes, stirring frequently to prevent burning. Carrots should begin to soften but are still crisp, now add the snap peas. Cook the vegetables for an additional 2 minutes, then add pan-seared vegetables to tomato mixture. Stir to combine vegetables with tomato sauce then cover mixture with a lid and allow to simmer on low heat for about 20 minutes.

Prepare pasta. While the tomatoes and vegetables are simmering on low-heat, prepare the penne. In a medium-large soup pot add approximately 4 cups of purified water and bring to a boil. Sprinkle a little sea salt in the water and then add the penne pasta. Cook the pasta according to the instructions on the packaging, usually about 8 minutes or until cooked through but still a little chewy. Drain the water through a large colander and then run cool water over the pasta to cool down and stop the cooking process until pasta is ready to add to tomato sauce.

When the tomato sauce has stewed for about 20 minutes, test vegetables to see if cooked through. Remove the bay leaf and discard. Add any seasonings to suit taste like sea salt or black pepper. When sauce is ready, add the cooked penne pasta and stir to combine. Allow mixture to cook for about 2 minutes longer to combine flavours and warm pasta, then serve immediately. Add the parmesan cheese atop the pasta when ready to serve. Enjoy.

Recipe shared by: J. Marshall

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