This is a recipe we've never had before from Desperation Dinners.
3 Cups (12 ounces) Ziti
1 tsp olive oil
1 medium onion (3/4 cup chopped)
2 tsp minced garlic
2 large carrots or 12 already peeled baby carrots (for 2/3 cup)
2 medium yellow squash (for 1.5 cups sliced)
1 cup already sliced mushrooms (we'll be skipping this....even though I love mushrooms)
1 can (14.5 oz) pasta style chopped tomatoes
1 can (14.5 oz) diced tomatoes
1 can (6oz) tomato paste
1 tsp dried basil
1. Place the ziti in 2.5 quarts of already-boiling unsalted water and cook until tender, 12 to 14 minutes. Meanwhile, heat the oil in a 4.5 quart dutch oven or soup pot over medium high heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Add the garlic and continue to cook, stirring occasionally.
2. While the onion softens, peel the carrots (if necessary) and slice them into 1/4 inch circles and add them to the pot. Slice the squash into 1/4 inch circles and add them to the pot. Add the mushrooms, cover the pot, and continue to cook until the carrots are tender, about 6 minutes.
3. While the vegetables cook, open the cans. When the carrots are tender, add both of the tomatoes with their juice, the tomato paste, and the basil. Stir well. Cover the pot and cook over medium heat until bubbly, about 4 minutes.
4. When the ziti is tender, drain it and place some on each serving plate. Top with the sauce and serve.
Serves 6.
