Mmmm… homemade pasta!
We make the best pasta right in this tiny German kitchen.
Topped with tomato sauce absolutely loaded with fresh, CSA veggies, this meal hit the spot!
CSA Tomato Sauce
Feel free to alter the vegetables depending on what you have on hand.
2 Tablespoons olive oil
3 shallots, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
3 cloves garlic, finely diced
1/4 cup red wine
1 zucchini, diced
6 crimini mushrooms, diced
2 tomatoes, diced
1 can diced tomatoes
1 can tomato sauce
2 dried chili peppers, crushed
dried basil, oregano, marjoram, salt and pepper to taste
- Heat a large sauce pan over medium high heat with the olive oil. Add the shallots, celery and carrots. Cook until the shallots begin to release their liquids. Add the garlic and continue to cook for 2-3 more minutes.
- Stir in the red wine and cook until the liquid reduces by about half.
- Add the zucchini, mushrooms and tomatoes. Continue to cook until the vegetables are tender. Season with salt and pepper.
- Add the diced tomatoes, tomato sauce, dried chilies and herbs. Bring to a simmer then reduce the heat to low.
- Continue to cook over a low heat until the sauce thickens to the desired consistency. Taste then season as needed.
- Serve over hot pasta with fresh basil and graded parmesan cheese.
I’ve been busy working away at school in an attempt to finish my classroom before going to Budapest.
The school hausmeister is away this week so the projects I needed his help with will have to wait until I’m back.
My biggest project this summer has been to reorganize the classroom library.
I bought two extra book shelves at IKEA and Sebastian helped me put them together this morning. The books are all in their new homes and the labels are designed and waiting to be printed tomorrow.
I can not wait to have my new and improved classroom library up and running!