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1 Delicious Pasta Sauce – 8 Different Dishes

August 25, 2016 by Sara 2 Comments

Not a week passes without me making this 1 delicious pasta sauce. It’s a great way to pack in loads of lovely rainbow vegetables and so versatile that it seems to re-invent and adapt into different combinations time and time again.

1 delicious pasta sauce - 8 different dishes

It’s really not very different from a ratatouille, except that there are no rules: you make a basic tomato, onion, garlic base and add as many complimenting, rainbow vegetables that you can get hold of. I also add a tin of anchovies which melt into the sauce adding a rich saltiness, which gives a reassuring punch of tasty.

It’s really worth making a large batch, as it freezes well and keeps in the fridge for up to 5 days, and it’s so handy to come home to after a busy day. And if you grow your own vegetables, its a great way to use up the summer glut of courgettes and tomatoes. It makes ordinary dishes colourful and interesting and the combinations seem endless, below is a list of some of the ways I use it.

1 delicious pasta sauce - 8 different dishes

 

  • Serve on spaghetti or any pasta of choice.
  • Bruschetta topping on toasts or pitta bread.
  • Parmigiana with layers of courgette and aubergine topped with mozzarella.
  • Stuffed inside a whole fish and baked in foil.
  • With a bowl of brown rice or a baked potato and topped with creme fraiche and chilli flakes.
  • Stuffed into peppers and topped with grilled cheese.
  • Piled onto portobello mushrooms and topped with parmesan.
  • Use as a base for a slow cooked chicken casserole with added stock and black olives.

 

5.0 from 2 reviews
1Delicious Pasta Sauce - 8 Different Dishes
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
A versatile ratatouille base sauce to serve in 8 different ways.
Author: Sara
Recipe type: 1 Delicious Pasta Sauce
Ingredients
  • 2 tbsp olive oil
  • 2 medium red onions, cut into halves and sliced
  • 4 cloves garlic, minced – 1 kept separate
  • 2 large red peppers de-seeded and sliced (feel free to add other coloured peppers)
  • 4 ripe tomatoes, peeled, seeded and cut into small dice, plus juices
  • 12 cherry tomatoes
  • 3 sprigs of thyme, plus 1tsp thyme leaves
  • 1 tsp balsamic vinegar (optional)
  • 3 courgettes (a mix of yellow and green is good if possible), not too thinly sliced
  • 1 large or 2 smaller aubergines, cut into quarters lengthwise and thinly sliced
  • 4 plum tomatoes, thinly sliced (or a tin of organic crushed tomatoes)
  • 1 small tin of anchovies.
  • Freshly ground black pepper and a pinch of chilli flakes.
  • A generous handful of freshly chopped parsley and basil leaves.
  • A handful of natural black kalamata olives.
Instructions
  1. i a large heavy based pan, sauté the onions and garlic then add the peppers, aubergines, courgettes, - allow to soften.
  2. Then add the tomatoes, balsamic, finely chopped anchovies, seasoning and finally the parsley and basil.
  3. Allow to cook gently for 25 mins or so until the vegetable are soften but not too mushy.
3.3.3077

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Filed Under: Dinner, Lunch, Recipes, vegetable dishes Tagged With: Basil, Grow your own veg, ratatouille, Vegetarian

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Comments

  1. Nicole says

    August 4, 2015 at 5:42 pm

    Looks really delish and healthy!

    Reply
  2. Miz Helen says

    July 29, 2015 at 10:00 pm

    Hope you are having a wonderful day and thanks so much for sharing your awesome post with Full Plate Thursday!
    Miz Helen

    Reply

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Hi, I’m Sara

Welcome to Whole Food Home where I'll be sharing whole food, homemade recipes with a few all important healthy treats too to make every day seem special. And watch out for my DIY natural beauty tips and easy gift ideas - all pure and simple.
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