Pappardelle and Provençal Sauce
Prep Time: n. a.
Cook time: 30 minutes
This is a simple pasta dinner that's easy to prepare and is loaded full of flavor. If you can't find pappardelle noodles in your grocery store, you can use any other type of ribbon pasta available.
- 2 small red onions
- ⅔ cup vegetable stock
- 1 - 2 garlic cloves, crushed
- 4 tbsp red wine (something you would drink - doesn't have to be fancy wine)
- 2 zucchini, cut into "fingers"
- 1 yellow bell pepper, seeded and sliced
- 14 oz can tomatoes
- 2 tsp fresh thyme
- 1 tsp sugar
- 12 oz pappardelle or other ribbon pasta
- salt and black pepper
- fresh thyme and 6 black olives, pitted and coarsely chopped, to garnish
- Cut each onion into eight wedges through the root end, to hold them together during cooking. Put into a saucepan with the stock and garlic. Bring to a boil, cover and simmer for 5 minutes until tender.
- Add the red wine, zucchini, yellow pepper, tomatoes, thyme, sugar and seasoning. Bring to a boil and cook gently for 5 - 7 minutes, shaking the pan occasionally to coat the vegetables with the sauce. Do NOT overcook the vegetables; they are much nicer if they remain slightly crunchy.
- Cook the pasta in a large pot of boiling, salted water according to the package instructions, until al dente. Drain thoroughly.
- Transfer the pasta to warmed serving plates and top with the vegetables. Garnish with fresh thyme and chopped black olives.