Ingredients

The following ingredients have 7 Servings
  • 1 teaspoon olive oil
  • 1 medium yellow onion (diced)
  • 1 medium carrot (grated)
  • 2 medium zucchini (trimmed and sliced into half moons)
  • 2 medium yellow summer squash (trimmed and sliced into half moons)
  • 2 cloves garlic (minced (or more if desired))
  • 1 teaspoon dried basil (or more to taste)
  • 1 teaspoon dried oregano (or more to taste)
  • 1/2 teaspoon italian seasoning
  • red pepper flakes
  • 2 (28 ounce) cans crushed tomatoes (I like delallo brand)
  • 1 teaspoon sugar
  • 1 cup dry red wine (like merlot, pinot noir or Malbec (use one you like to drink!))
  • 1 cup grated parmesan cheese (divided)
  • kosher salt (to taste)
  • freshly ground black pepper
  • 1 pound cooked pasta

Instruction

  • Heat the olive oil in a large, deep skillet on medium heat.
  • Once hot, sauté the onions until tender. Use a slotted spoon, transfer the onions to a dish with the grated carrot and set off to the side.
  • Repeat with the zucchini and yellow squash until soft and edges golden.
  • Add the carrots and onions back into the pan and add in the garlic, basil, oregano, italian seasoning and red pepper flakes (if using). Cook for 1-2 minutes.
  • Pour in the crushed tomatoes, wine and sugar. Simmer uncovered over medium-low heat for 45-60 minutes, stirring ocassionaly.
  • With 20 minutes left on the clock, prepare the pasta according to the package directions. Keep in mind, larger pastas take longer to cook.
  • Lastly add the half cup of Parmesan, taste and season with kosher salt and black pepper to taste.
  • Serve over pasta with reserved parmesan.