2 tablespoons extra-virgin olive oil
1 carrot, diced
1 rib celery, diced
1 onion, chopped
1 leek, diced
1 clove garlic
4 medium tomatoes, peeled, seeded and diced
Salt to taste
1 dried hot red pepper, diced
1 box (12 ¼ ounces) penne piccolini (or any whole grain pasta)
- Heat 1 tablespoon of oil in a pan over medium heat and sauté the vegetables for several minutes, until tender. Add the tomatoes and season with salt and red pepper.
- Continue cooking for 10 minutes over low heat. Season with salt and set aside, keeping the sauce warm.
- In the meantime, boil the pasta in plenty of salted water according to package directions.
- Drain and toss with the prepared sauce and the remaining oil.
Recipe and photo courtesy of Barilla