A go-to sauce for pasta
Simply raid your crisper for array of vegetables
Some of the best recipes are so deceptively simple, it’s easy to underestimate their value. When I met Paula and Victoria Watts, the Belleville, Ont.-based sisters behind Pasta Tavola, they gave me this, their go-to recipe for pasta sauce.
I didn’t think it looked very exciting, and the method is unconventional, but when it came time to try their frozen ravioli, I made their sauce with whatever vegetables I could find in my fridge: carrots, zucchini and mushrooms. And I was amazed at what a tasty, elegant sauce it quickly produced.
Now it has become my go-to pasta sauce too — because it’s so easy, but also because it makes delicious use of whatever vegetables you happen to have mouldering in your crisper. OK, maybe not mouldering, but you can definitely use up whatever you have in abundance, even cutting out any soft spots before roasting.
I made it last week with roasted leeks, red peppers, eggplants and tomatoes that I bought at the market for mere coins and made a sauce that tasted like a million bucks.
Don’t skip the addition of a pinch of red pepper flakes, as well as salt and generous grindings of black pepper, to add depth to the flavours.
Pasta Tavola fresh vegetable sauce is cheap and easy.