Pasta Sauce (WFPBNO)

I love pasta. I also love all good sauces. This sauce pulls out all the punches, it's flavorful, thick and filling. I love the kalamata olives in this sauce. If there is an ingredient you don't care for either leave it out or substitute with something you do like. This made a thick hearty sauce. Serve over your favorite pasta or whatever you have on hand. I also think the leftover pasta and sauce would be good mixed together and topped with with some panko and baked in the oven. I'll be making a pot of chili in a little bit for the play offs this afternoon. There are several versions of chili on the blog, just use the "search" tool. Go Jags!!!!

• 3 garlic cloves, minced
• 1 small sweet onion, chopped
• 2 teaspoons dried oregano
• 2 teaspoons fennel seeds
• 1 teaspoon black pepper
• 2 (14 ounce) cans fire roasted diced tomatoes, undrained
• 2 tablespoons capers
• 1/2 cup pinot noir
• 1/4 cup balsamic vinegar
• 1/2 cup kalamata olives, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup fresh parsley, chopped
• 4 ounces baby bella mushrooms, sliced
• 2 cups chopped spinach

Sauté garlic and onion in a few tablespoons water until onions are translucent.

Add oregano, fennel seeds, black pepper and give it a good stir.

Add diced tomatoes, tomato paste, balsamic vinegar and wine. Stir well and simmer 5 minutes.

Add mushrooms and spinach. Cover and simmer about 30 minutes. Be sure to get your water on for your pasta at this point.

Add the olives, capers, basil and parsley. Stir well.

Serve the sauce over your favorite pasta shape. I used penne today. But any short pasta with ridges would work great so that the sauce has something to "hold" onto.

Serve with a side salad and/or your favorite bread for a complete meal.

Enjoy!!!