Ingredients
Pasta (I like whole wheat fusilli)
olive oil
splash (pretty dry) red wine
1 cup mushrooms (i like portobello), sliced and then cut in half
1 onion, chopped
2 or 3 cloves garlic
1 can stewed tomatoes
1 (small) can tomato paste (I like the italian or garlic kind)
1 can diced or crushed tomatoes
1 red pepper, sliced and then cut in half
1/2 carrot, roughly chopped
1 zucchini, quartered then sliced into chunks
tofu (drained, frozen then crumbled)
oregano
basil
bay leaf
red pepper flakes
salt
fresh ground black pepper
Preparation
In a sauce pot, heat olive oil til not quite smoking and add garlic and wine. Sauté garlic but don’t let it burn. Add onions, mushrooms, carrot and zucchini. Cook til they’re softened a bit.
Add tomatoes, tomato paste and tofu. Toss in all herbs, salt and both red and black pepper. Let simmer for 20 minutes. About 5 minutes before serving, check spiciness and add red pepper if needed. Remove bay leaf.
Serve over the pasta of your choosing or eat by itself, cold, the next morning for breakfast like I do. Mmmm.
