This sauce has a lovely aroma and a smooth texture and pairs well with a cheese that isn’t too bold. I used a BellaVitano (balsamic), which is one of my favorite cheeses. I ate it over spaghetti, but I imagine any other pasta would do just as well.
- 1 small yellow squash
- 1 medium red onion
- 1 orange bell pepper (capsicum)
- 1 cup vegetable stock (low-sodium or unsalted)
- 2-3 sprigs thyme
- salt and crushed red pepper to taste
- olive oil for cooking
- De-seed the yellow squash. The easiest way for me is to cut them in half and scoop the seeds out with a spoon. Discard the seeds and finely dice the squash.
- Remove the sides of the pepper. Cut away the white “ribs” and retain the rest of the sides. Discard the inside and top of the pepper. Dice finely (that means small :))
- Finely dice the onion.
- Heat the oil in a thick-bottomed pan. When the oil is hot, add the onion.
- Sweat the onions. This means you cook them slowly over low to medium heat. You can read about sweating vegetables here. Add the other vegetables and stir.
- After about 5-7 minutes, turn the heat up and cook over high heat, stirring constantly. Do this for about 3 minutes. Do not let the vegetables brown. If they start to brown, turn the heat down.
- Add the vegetable stock, thyme, crushed red pepper, and salt. Stir and cover, turning the heat down to medium.
- Let it cook, covered, for about 5-7 minutes, or until the vegetables start to soften.
- When the vegetables are soft, use a potato masher to gently mash some of the vegetables. Stir.
- Cook uncovered until the sauce has thickened, stirring occasionally.
- Serve over spaghetti. Grate cheese over the sauce and garnish with thyme before serving.