3 pepperincini peppers, small dice
2 zucchini, chopped or diced
3 cloves garlic, minced
1 large shallot, small dice
1 small onion, diced
35 oz canned whole tomatoes in juice, cut up
2 tablespoons olive oil
1 lb cooked pasta
In a large saucepan, heat the oil. Add the onion, zucchini, peppers and shallot, saute until just soft. Add the garlic and saute one additional minute. Add the tomatoes and cook through. Serve over hot pasta.
One of the best things about growing your own vegetables is trying to come up with recipes to use them all up.Our tomatoes are just starting to come in, but we have already harvested several zucchini and patty pan squash. A lot of the peppers we planted are ready to pick as well, we’ve had a few a jalapenos and scotch bonnet peppers already and a dozen of the accidentally planted and extremely prolific peppers that appear to be pepperincinis. To use up some of the peppers and zucchini and the huge shallots I bought at the farmers market, I made this sauce, which is a variation of the eggplant marinara we made last year, which has enough peppers to keep it interesting, but not so much that the spice is the star. Always use the best quality of canned tomatoes you can, I find that organic or Italian brand tomatoes have the best flavor.