Mediteranean Pasta Sauce | Steve Mishos

Mediteranean Pasta Sauce

Ingredients

crushed organic tomatos (1can)
onion (half)
garlic (1 clove)
fennel (half a bulb)
portobella mushrooms (6 oz)
fennel fronds (2 tbls)
kalamata olives (a dozen or so)
sun dried tomato (a few slices)

Directions

sautee the onions in butter and olive oil, add the fennel and when the fennel softens, add the mushrooms.
add the garlic, and as soon as you smell it (very quickly), add the tomatos
add the sun dried tomatos and kalamata olives
add the fennel fronds just before serving over your pasta of choice

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adzuki bean apple apple cider vinegar avocado baking powder baking soda banana banana pepper barley flour basil leaves bay leaves black bean blueberries broccoli brocolli brown sugar butter butternut squash canned tuna carrot carrot juice cauliflower cayenne pepper cedar plank celery chickpeas chili powder cilantro cinnamon cloves coconut milk coriander couscous cumin curry paste curry powder dijon mustard egg flour garlic ginger green onion honey leek lemon lemon juice lentils lime mint miso paste nutmeg olive oil onion paprika parsley peanut butter pepper peppercorn portobella mushrooms potato quick red pepper red wine rice rice vinegar rice wine vinegar rosemary salmon salt scallions seame oil sesame oil shallot shrimp snow peas soy milk soy sauce spelt flour spinach sugar sun dried tomato sunflower oil sunflower seed oil sweet potato tamari toasted sesame oil tofu tomato tomato juice tumeric tuna vanilla vegetable broth vegetable stock vinegar walnuts water wine yeast zucchini