3 tbsp extra virgin olive oil, divided
2 lb San Marzano tomatoes, chopped
½ cup cooking wine
2 tbsp tomato paste
1 tsp salt
½ tsp garlic, minced
2 tbsp onion, chopped
1 tbsp fresh basil, chopped
1 tbsp sugar, or sugar substitute
½ tsp oregano
black pepper, to taste
2 red peppers, sliced into chunks
1 yellow summer squash, sliced lengthwise
1 sweet onion, sliced into ¼-inch wide portions
8 oz dry penne pasta, cooked according to package instructions
Brush the red peppers, zucchini, squash, and sweet onion with oil. Set aside.
To make the sauce, heat the olive oil in a heavy skillet.
Saute the garlic and onions for 1 minute. Add the tomato paste and saute for another 2 minutes.
Add in the tomatoes, wine, salt, basil, sugar, oregano, and black pepper. Slowly cook the ingredients uncovered for 30 minutes until the sauce has thickened.
Place the vegetables under a broiler and cook, turning frequently until they become brown and tender.
Cover the fusilli with equal amounts of sauce. Then, top it with equal amounts of vegetables. Serve immediately and enjoy!
Sugar: 20g
:
Calcium: 75mg
Calories: 444kcal
Carbohydrates: 69g
Fat: 12g
Fiber: 8g
Iron: 3mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 2g
Potassium: 1149mg
Protein: 12g
Saturated Fat: 2g
Sodium: 671mg
Vitamin A: 4004IU
Vitamin C: 122mg
