Zucchini & Tomato Pasta Sauce with Red Wine Recipe by GourmetBetty.com

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Zucchini & Tomato Pasta Sauce with Red Wine

2 tablespoons		olive oil, extra virgin
2 clove		garlic, minced
2 large		tomato, diced
2 med		zucchini, diced
1/2 cup		red wine, Cabernet preferred
1 cup		tomato sauce, seasoned with onions, garlic and spices (i.e. homemade or Barilla)
3 tablespoons		fresh Basil, chopped
1/2 cup		parmesan cheese, grated
1 lb		pasta, cooked

1	Using a large stainless steel pan, heat Olive Oil over med-high heat and saute garlic for about a minute.
2	Add diced tomatoes and zucchini and cook for about 4 minutes or until most of the tomato juice is reduced.
3	Add wine, and cook to reduce down until mixture becomes think, about another 4 minutes.
4	Mix in tomato sauce until warm. Mix in cooked pasta and fresh Basil, stir to coat and serve.
5	Sprinkle Parmesan on each plate to taste.

Servings: 4

Please note regarding baking recipes: not many of my instructions call for "greasing the pan" or using non-stick spray. The Silpat and Silicone Bakeware which I use do not require additional grease. If you're using a traditional baking pan or sheet, you must either apply butter or spray with non-stick spray. Please contact me with any questions.