Fresh tomato sauce with caramelized red onion and veggies for Jen!

Make your kitchen explode with the smells of garlic, herbs and fresh vegetables with this pasta dish.

I love when I get requests for a recipe from friends. Sharing simple goodness brings me a sense of comfort, so thank you Jen for your interest, and I hope you create a wonderful meal for your family. If you’ve got a request from the archives, send me a message. I’d love to hear from you.

Here is what I did to make a fresh tomato sauce with local produce. I had to go with store purchased wild mushroom ravioli…but I do have a goal of making my own from scratch at some point this fall.

Start with 1/2 red onion sliced and caramelize – should take 15-20 minutes. Cook down until they begin to brown, then set aside. Just put a tablespoon of good olive oil in a hot pan and have at it.

Next up, chunk up your tomatoes, juice and all and toss into your hot pan along with as much garlic as you like, along with salt/pepper and cook down for 10 minutes or so. Feel free to add a little wine 🙂

Music during this adventure? Try some Lyle Lovett (solo or with his large band) or The Avett Brothers, it all depends on the mood you and your kitchen is in.

Towards the end of cooking the tomatoes, I threw in a few sprigs of thyme and rosemary along with just a pinch of fresh oregano (pungent and sweet!) and chopped up basil. Pour this sauce into the bowl with the onions and zucchini. Feel free to add in a little red pepper flake, too.

Then chop up 1 yellow squash and 1 green zucchini, sautéed them for 5 minutes until they turned just a little soft (your preference on texture). Set aside.

I went with shrimp for this dish and sautéed them quickly in the hot pan with more garlic. This is a one minute per side thing, because you’ll add the shrimp back into the sauce in a few minutes as the pasta cooks!

At this point, you should have your onions, squash/zucchini and tomato sauce in one bowl, ready to come together back in your pan. Put the sauce on low heat and let the flavors combine. Throw in a few handfuls of baby arugula and/or spinach. The greens will wilt, providing a nice undertone flavor and texture.

Put your pasta in!

With 2 minutes left on the pasta timer, toss your shrimp into the sauce to warm through. Pour a ladle of pasta water into your sauce, too (thank you for that tip a while back, Karl!)

Pasta done? Plate up. In this case, “bowl up”. I layered a little sauce on the bottom, put down a few ravioli, then topped with sauce and shrimp.

Enjoy a filling, yet light pasta dish filled with local veggies and your efforts.

Let me know if you make this and tell me what can make it better 🙂


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