By Karen Tressler
1/3 cup olive oil
½ onion chopped
2 medium tomatoes
1 clove minced garlic (more if you wish)
1/3 cup broth, wine, or water
1 1/2 Tbsp tomato paste (I use the tube stuff)
1 ½ Tbsp dried basilSalt and pepper to taste
½ cup pine nuts
½ small zucchini, red pepper or any other veggie you like in your tomato sauce.
1 cup shredded chicken (more or less according to taste)
Left over roasted veggies or whatever sounds good….
Saute onion in olive oil till translucent. Add minced garlic and tomatos and saute for three minutes.
Add water, tomato paste, and basil. Add vegetables if desired. Salt and pepper to taste and add whatever other spices you like. I sometimes add Italian seasonings or red pepper flakes depending on my mood.
Cook pasta according to package directions for however many you want to serve.
While pasta is cooking, add pine nuts and shredded chicken and warm through.
Drain pasta and serve topped with sauce. Sprinkle nutritional yeast on top (or additional pine nuts) as garnish.
NOTE:This is a very versatile sauce. I often use the sauce on pizza crusts. For a little different flavor, use the small grape tomatoes or, place the grape tomatoes in the oven with a little olive oil and roast at 400 degrees until the tomatoes burst, then transfer to the olive oil on top of the stove and make as outlined. I also add leftover roasted vegetables to the sauce. The kids like the sauce with the roasted veggies kind of as a ‘dip’ with their crackers or spread on toast. I like it served over green beans or broccoli.