Homemade Spaghetti Sauce with Oven-Roasted Veggies & Pasta
2 tablespoons extra-virgin olive oil
10 large fresh tomatoes, peeled and diced or 2 cups no-salt-added diced tomatoes
½ teaspoon minced garlic
2 tablespoons chopped onion
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 teaspoon sugar
½ teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
2 red peppers, sliced into chunks
1 yellow summer squash, sliced lengthwise
1 zucchini, sliced lengthwise
1 sweet onion, sliced into ¼ -inch-wide rounds
8 ounces whole-wheat or multi-grain spaghetti
- To make the marinara sauce, in a heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add tomatoes, garlic, chopped onions, basil, sugar, oregano and black pepper. Simmer uncovered until the sauce thickens, about 30 minutes.
- Preheat oven to 425 degrees. Toss the red peppers, squash, zucchini and sweet onion with the remaining olive oil. Place the vegetables on the grill rack or broiler pan. Grill or broil, turning as needed, until the vegetables are tender, about 5 to 8 minutes. Transfer the vegetables to a bowl and set aside.
- Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
- Divide the pasta evenly among individual plates. Top with the marinara sauce and grilled vegetables. Serve immediately. Makes 4 servings.