Pasta with tomatoes and vegetable sauce
4 servings
65 minutes
Pasta with tomatoes and vegetable sauce is a vibrant dish of European cuisine that combines the freshness of vegetables with the richness of tomato flavor. The tradition of pairing pasta with tomato sauce has roots in Italian gastronomy, where simplicity and quality of ingredients are key. The sauce made from bell peppers, carrots, onions, and celery achieves a smooth texture and sweet undertone complemented by the acidity of balsamic vinegar. Farfalle perfectly absorbs the rich sauce, while grated Parmesan and arugula add spicy notes. The dish is versatile—it can be served as a light dinner or a main course accompanied by a glass of white wine. It beautifully highlights homey comfort, and its aroma fills the kitchen with Mediterranean warmth.
1
Heat oil in a non-stick pot and lightly sauté onion, celery, carrot, and leek for 20 minutes. Add bell pepper and cook for another 10 minutes, then add tomatoes, sugar, and vinegar. Simmer for at least 20 more minutes (the longer, the better).
- Olive oil: 1 teaspoon
- Onion: 1 head
- Celery stalk: 2 stems
- Carrot: 2 pieces
- Leek: 1 head
- Sweet pepper: 2 pieces
- Canned tomatoes: 800 g
- Powdered sugar: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
2
Prepare the pasta according to the instructions on the package. Meanwhile, blend the sauce in a food processor until smooth, adding spices to taste.
- Farfalle pasta (butterflies): 300 g
- Garlic: to taste
3
Drain the water from the pasta, mix it with the sauce. Serve topped with grated cheese and arugula.
- Grated Parmesan cheese: to taste
- Arugula: to taste