Pasta Primavera with Tomatoes
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Shallots||2 Medium, chopped finely|
|Canned no salt tomatoes||16 Ounce (1 Can)|
|Condensed chicken broth||1⁄4 Cup (4 tbs)|
|Double concentrate tomato paste||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Asparagus||2 Ounce, cut into 1/4-inch-thick diagonal slices to make 1/2 loose cup|
|Snow peas||2 Ounce, cut into 1/4-inch-thick diagonal slices|
|Carrot||2 Ounce, halved lengthwise and cut into 1/4-inch-thick diagonal slices to make 1/2 loose cup|
|Squash||2 Ounce, halved lengthwise and cut into 1/4-inch-thick diagonal slices to make 1/2 loose cup|
|Small button mushrooms||2 Ounce, cut into 1/4-inch slices to make 3/4 loose cups|
|Finely shredded basil leaves||1 Tablespoon|
|Pasta||1 Pound, cooked and drained|
In a large skillet or saucepan, heat the oil with the garlic and shallots over moderate heat.
When the vegetables sizzle, add the tomatoes, breaking them up with your hands, and stir in the broth, tomato concentrate, sugar, oregano, and bay leaf.
When the liquid begins to simmer, add the remaining vegetables.
Simmer until the sauce is thick but still slightly liquid, about 10 minutes.
Stir in the basil and spoon over cooked pasta.