A raid your pantry and fridge recipe
It is so easy to put together a pasta sauce with items from your pantry and fridge. Depending on the state of your resources at home and your skill at improvisation, you can have a very fancy sauce, or a simple, but delicious one. You cannot go wrong either way.
So you feel like some pasta tonight
You are in the mood for pasta, but something a little more bold than a marinara sauce. I know that sometimes a simple tomato sauce is awesome, but there are times when something a little more hearty fits the bill.


A glass of wine and you are set
Open that bottle of wine or sparkling water, cook up this sauce, and enjoy your evening. If you are missing something, add a little more of something else, or substitute. You can have dinner on the table within half an hour, with everyone happy!!
The recipe below is one that is frequently enjoyed in our house. It is vegan and totally delicious. I hope you enjoy making it on your next pasta night.
Recipe
Here is an uncomplicated recipe for when you crave a combination of salty, spicy, and a sweetness. The olives and capers add the salty flavour, and the sauteed carrots and balsamic add to the sweetness. And for that extra punch, the pepper flakes give it the spice you crave. Enjoy!

In a large cast iron dutch oven (or large pot), heat olive oil. Add the sliced onion and saute for a few minutes until softened a little.
To the pot, add the celery, carrots, and garlic. Saute for about 10 minutes, or until all the vegetables are softened.
Add add the rosemary, oregano, basil, chili pepper, salt and pepper. Stir for a minute. Then add the tomato paste and water. Cook over medium-low heat until just a simmer for about 5-10 minutes.
Now add the tomato paste and water. Cook over medium-low heat until just a simmer for about 5 minutes.
Add the olives, capers, and balsamic vinegar. Stir.
Add the zucchini at this point. I don't like over cooking the zucchini, as I enjoy the bright green colour, and slight bite to the vegetable. Cook for another 5 -10 minutes, until the zucchini is cooked but still retains a bright green colour.
Adjust seasonings--if you like more spice, add more chili pepper flakes.
Ingredients
Directions
In a large cast iron dutch oven (or large pot), heat olive oil. Add the sliced onion and saute for a few minutes until softened a little.
To the pot, add the celery, carrots, and garlic. Saute for about 10 minutes, or until all the vegetables are softened.
Add add the rosemary, oregano, basil, chili pepper, salt and pepper. Stir for a minute. Then add the tomato paste and water. Cook over medium-low heat until just a simmer for about 5-10 minutes.
Now add the tomato paste and water. Cook over medium-low heat until just a simmer for about 5 minutes.
Add the olives, capers, and balsamic vinegar. Stir.
Add the zucchini at this point. I don't like over cooking the zucchini, as I enjoy the bright green colour, and slight bite to the vegetable. Cook for another 5 -10 minutes, until the zucchini is cooked but still retains a bright green colour.
Adjust seasonings--if you like more spice, add more chili pepper flakes.