A go-to sauce for pasta

Sim­ply raid your crisper for ar­ray of vegetables

Calgary Herald - Calgary Herald New Condos - - Weekend Life - LAURA ROBIN

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.

Laura Robin

Pasta Tavola fresh veg­etable sauce is cheap and easy.

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