Carol and Myke’s Meatless Marinara Sauce and Pasta

Even though a recipe might seem to be your very own creation, the idea had to come from somewhere.  Every good cook stands on the shoulders of another cook.

During our time on the land near Floodwood, my friend Myke and her husband, Gerry, came to visit.  I decided to make spaghetti for them because it would be easy and quick.  Normally, I would have put some sort of meat in the dish, but that day, I had no meat.  Myke suggested that we should just make it without the meat. She took the lead. I was skeptical, but it was very good.  Dan and I now eat a variation of that original sauce and pasta nearly every week.  The sauce freezes very well.

NOTE:  We made that first batch on an old wood cook stove.

Carol and Myke’s Meatless Marinara Sauce and Pasta

3-4 Tblsp. olive oil

4 to 8 oz. mushrooms, sliced (or a small can)

1 med. onion, chopped

1 red bell pepper, chopped

1 rib celery, chopped (optional)

1 Tbsp. Italian seasoning

1 Tbsp. dry basil or 1/4 cup fresh basil

1 Tbsp. dry oregano or 1/4 cup fresh oregano

1 to 3 t.  crushed red pepper flakes (depending on how spicey you like it)

1/4-1/3 cup dry red wine

1 14-16 oz. can of tomatoes, cut up if they are whole (I use my home-canned tomatoes)

1 small can tomato paste

black olives, sliced (or small can of sliced black olives)

1/2 to 2/3 cup frozen whole kernal corn

Pasta, wheat or gluten-free (Tinkyada brand brown rice pasta doesn’t break down and it tastes very close to wheat)

Fresh grated parmesan

Heat oil in a deep skillet.  Add mushrooms, onions, red bell pepper, celery.  Saute until onions are transparent.  Add Italian seasoning, basil, oregano, and red pepper flakes.  Mix thoroughly and saute 2-3 minutes more. Add red wine and stir. Cook for about a minute or two.  Add tomatoes and tomato paste.  Mix throroughly.  Add black olives and whole kernal corn. Bring to boil; turn down heat and simmer on low for 30-45 minutes.

While sauce is simmering, heat water for pasta and cook according to directions.  Ladle sauce over pasta and sprinkle with parmesan.  Makes about 4-5 servings.

NOTE: Sliced summer squash or zucchini is also very good in this sauce.  Just saute with the vegetables.