Provençal Pasta Sauce

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Provençal Pasta Sauce

Makes 2 medium-sized servings

 

 

 

1 1/2 Tbsp. olive oil

1 small onion, diced

1 chili pepper

1/2 carrot, grated

1/3 cup chopped fennel (bulb onion)

3-4 cloves garlic

6-7 roma tomatoes

Handful Nicoise or Kalamata olives

1/2 cup commercial tomato sauce (opt.)

1 tsp. Italian herbs

Salt & pepper to taste

2 Tbsp. chopped parsley

 

 

Heat oil. Make surface cuts in skin of chili

(enough to release flavor yet keep the chili intact)

and add to oil. Fry for 30 seconds and add onion. Fry

for a minute or two and add fennel and grated carrot.

Reduce heat to medium-high. When onions are soft, add

minced garlic.

 

Cut tomatoes into small cubes (1 cm) and add to

onions. Stir in olives and additional tomato sauce, if

using. The extra sauce will help develop the

consistency and add depth to the sauce. Reduce to a

simmer. Add salt, pepper and dried herbs of your

choice. Cook for 10-15 minutes.

 

Add parsley, adjust seasonings and serve over linguini

for best results.

 

 

 

 

 

 

 

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