Summer Sauce with Pasta

Preparation info
  • Serves


    • Difficulty


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

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


  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 an