• 1 lb. desired pasta (we recommend a variety of shapes - such as rigatoni, penne, and fusilli)
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• ½ - 1 teaspoon red pepper flakes
• 1 large onion, chopped
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 1 28-ounce can chopped tomatoes
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• Optional: ½ cup white wine

1. Bring a large pot of heavily salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
5. Add the onion, carrots and red bell pepper and sauté until softened, about 5 minutes.
6. Add the tomato paste and cook 2 minutes.
7. Add the chopped tomatoes, sugar, oregano, basil, thyme, salt and pepper. Cook for an additional 10-15 minutes, stirring frequently.
8. Add the white wine (if using) and simmer for an additional 5 minutes.
9. Drain the pasta and add it to the sauce in the skillet. Simmer for an additional 5 minutes, stirring to combine everything.
10. Taste and adjust seasoning as needed.

Add some extra love

Try adding fresh parsley, spinach, mushrooms, zucchini, eggplant, or whatever other vegetables you like to the veggie mix!