Recipe - Red And Green Sauce

4 tablespoon Olive oil
1 Onion; cut or sliced up
1 Clove garlic; cut or sliced up
2 Carrots; peeled and cut in
thin strips
1 Red bell pepper; cut in thin
strips
10 ounce Roma tomatoes; peeled and
chopped or
1 cn Roma tomatoes; drained and
chopped
1 tablespoon Dried oregano
1 ds Salt
2 tablespoon Italian parsley; chopped
1 tablespoon Fresh basil; chopped
Three fourths cup Parmesan cheese; freshly
grated
1 pound Pasta; uncooked

In a large frying pan over high heat, warm 2 tablespoons of the extra
virgin olive oil. Add the onion and garlic and saute until beginning to
soften, 34 minutes. Add the carrot and bell pepper strips and continue
cooking over high heat a few minutes longer. Add the tomatoes, oregano and
salt to taste and reduce the heat to low. Cook uncovered, stirring
occasionally, until the liquid evaporates and the vegetables are tender,
10 minutes longer.

Meanwhile cook you choice of pasta until almost al dente. Drain and add to
the sauce in the frying pan. Finish cooking over high heat, stirring
constantly, for 12 minutes. Turn off the heat and mix in the remaining 2
tablespoons oil.

Transfer the pasta to a warmed serving dish. Sprinkle with the parsley and
basil and serve at once. Pass the Parmesan cheese at the table, if desired.

NOTES : Serve over tagliatelle or fettuccine. For additional color, use
green spinach pasta. Replace carrots with zucchini if you wish.
Posted to recipeludigest Volume 01 Number 418 by James and Susan Kirkland
kirkland@gj.net on Dec 30, 1997