Spaghetti without meatballs may seem sacrilegious to some people, but you can create a hearty, flavorful spaghetti sauce without any meat. For those seeking a vegetarian alternative to traditional meat sauce, zucchini provides a hearty thickness to the sauce, while the vegetables and seasonings ensure plenty of flavor and zest. Serve the sauce over your favorite pasta, with some garlic bread and salad on the side, for a filling, meat-free meal.
Things You'll Need
- Medium skillet with lid
- 2 tbs. olive oil
- Sharp kitchen knife
- 2 small onions
- 3 cloves garlic
- 1 1/4 cup zucchini
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 8 oz. tomato sauce
- 6 oz. tomato paste
- 2 medium tomatoes
- 1 cup water
- Hot, cooked, drained pasta
Heat the oil in the skillet over medium heat. Chop the onions and garlic and slice the zucchini.
Saute the onions, garlic and zucchini in the skillet for five minutes. Chop the tomatoes while the other vegetables are cooking.
Add the oregano, basil, tomato sauce, tomato paste, chopped tomatoes and water to the skillet. Stir well to blend all the ingredients.
Reduce the heat to low and cover the skillet. Simmer the sauce for 45 minutes, stirring occasionally.
Serve the sauce over freshly cooked hot pasta.
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