Summer Sauce with Pasta

Name: Summer Sauce with Pasta
Yield: Serves 4-6
Ingredients: 3 medium-size locally grown organic carrots, cut into 1 -inch julienne; 1 pound organic pasta, cooked according to package directions; Sea salt and pepper, to taste; ¼ cup white wine; ¼ cup chopped fresh parsley; 5 basil leaves; 1 large leek, white part and 3 inches of green, coarsely chopped and washed well to remove any grit; 8 medium-size locally grown organic tomatoes, cut into wedges; 2 medium locally grown organic red onions, cut into thick ribs, separated; 6 cloves fresh organic garlic, cut into thick slices; 3 tablespoons extra-virgin olive oil

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This lovely sauce came about directly after my visit to our farmers’ market, where I found freshly harvested vegetables and inspiration.

Ingredients

3 medium-size locally grown organic carrots, cut into 1 -inch julienne
3 tablespoons extra-virgin olive oil
6

Vegan
Pasta
Gluten-free
Summer

Method

Place the carrots in a small pot and cover with water. Cover the pot and bring to a boil over high heat. Cook for about 2 minutes until crisp-tender. Remove from the heat and set aside (do not drain).
Heat the oil in a large, deep skillet over medium-high heat. Add the garlic, leek, red onions, tomatoes, basil, parsley, and white wine. Sprinkle with sea salt an