Summer Sauce with Pasta

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.


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


  1. 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).
  2. 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 and pepper. Stir to combine. Cover and bring to a boil, then lower the heat to medium and cook at a low-medium boil, stirring occasionally, for about 20 minutes or until the sauce reduces by about half.
  3. Stir in the carrots and cooking liquid. Continue cooking, uncovered for about 3 minutes, stirring occasionally until the carrots are tender. Taste for seasonings. Add the cooked pasta to the sauce and stir to combine. Taste for seasonings.