I have made this pasta sauce several times now and am I always surprised at how good it is. I have only used it on spaghetti squash, but it would be great on ANYTHING! I might try it on a pizza next time. The sauce freezes beautifully and is great when reheated. I don’t know why I waited towards the end to also inform you that it is SUPER HEALTHY. The recipe has a small amount of ingredients and they are all inexpensive. The only downfall is some of the ingredients take a while to cook, but that is what makes the flavor of the sauce amazing. Enjoy!
- 1 medium firm eggplant, halved lengthwise
- EVOO – Extra Virgin Olive Oil
- 1 head garlic
- 2 red bell pepper
- 1 (28-ounce) can fire-roasted tomatoes, whole
- 2 large spaghetti squash or 1 pound whole wheat spaghetti
Preheat oven to 450°F.
Char peppers over open gas burner flame. Transfer to a bowl and cover, until cool enough to handle. Peel and seed the peppers, then roughly chop.
Drizzle eggplant halves with EVOO, salt and pepper and roast face down on a baking sheet. Cut heads of garlic to expose cloves at ends, then drizzle liberally with EVOO, salt and pepper. Wrap in foil and place alongside eggplant. Roast 40-45 minutes.
Scoop eggplants and add to a food processor with garlic and peppers.
Heat fire-roasted tomatoes in a sauce pan on medium-high heat and crush up with a potato masher. (I pureed tomatoes in food processor) Stir vegetable puree in with tomatoes and starchy cooking water and heat through.
For squash, split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender. Flip squash over and shred the squash into spaghetti like strands with tines of a fork, leaving squash in shells. Dress the squash evenly with marinara.
For pasta, bring a pot of water to a boil and salt the water. Cook spaghetti 10-12 minutes or until al dente. Reserve 1 cup of starchy cooking water.