crushed red pepper flakes (reduce for less heat)
red bell pepper, diced
small zucchini, diced
small yellow summer squash, diced
fresh tomatoes, pureed in blender
small can tomato paste (6 oz)
2 ½ tsp
Fresh basil, roughly chopped for garnish
1. Heat broth in large soup pot; add onion with water or broth and steam-sauté for about five minutes or until almost golden. Add a little more water if needed to avoid sticking to the pan. Add fresh garlic and crushed red pepper. Sauté for one minute more.
2. Add bell pepper, zucchini, and summer squash. Continue cooking, stirring occasionally, for three or four minutes, or until all vegetables are just tender. Add tomato puree, tomato paste, and red wine. Bring mixture to a boil, stirring thoroughly. Immediately reduce to simmer, and continue to simmer uncovered, until sauce is slightly thickened.
3. Use an immersion blender to process the sauce to desired texture (slightly smooth, yet still a little chunky). Season with salt and pepper, to taste. Garnish with fresh basil. Serve over hot pasta.