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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a fantstic dish and one of my personal favorites. It's even better when you let the flavors soak overnight and reheat it the next day. Ingredients:
1 onion, coarsely chopped |
2 green peppers, coarsely chopped |
2 red peppers, coarsely chopped |
12 kalamata olives, pitted and coarsely chopped |
20 asparagus spears, chopped |
1 (28 ounce) can diced tomatoes |
1 (14 ounce) can tomato sauce |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 tablespoon dried basil |
2 teaspoons red pepper flakes (to taste) |
1 lb penne pasta |
capers |
Directions:
1. Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.
2. Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
3. Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
4. Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
5. While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
6. Drain and toss with some olive oil.
7. When the sauce is done, pour it into the pot with the penne and toss.
8. Spoon onto large plates and top with a few capers.
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