Cooking for Zo

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

I wanted to make us a light quick meal so that when Zo got home we could go for a walk by the river. We had some basic marinara sitting in the fridge so I used it to make this sauce. We had it with a glass of the same wine I used in the sauce and some Red pepper Parmesan Sourdough Zo baked up. Zo mentioned more than a few times during the meal how good the sauce was so I decided I would throw it up here for everyone to enjoy!

Ingredients:
1 12 oz can tomato sauce
2 Campari tomatoes (chopped)
3/4 tsp balsamic vinegar
1 16 oz can black olives (sliced)
1/2 cup button mushrooms (sliced)
3 cloves garlic
1/3 of a red bell pepper (diced)
2 tsp Fresh Basil (chopped)
1/2 tsp Fresh Sage (chopped)
1 Green Onion (chopped)
1/2 tsp oregano
1 tsp Parmesan (grated)
1 tsp Romano (grated)
1/4 cup Fontina (shredded)
1 1/2 tbsp extra virgin olive oil
1/4 tsp brown sugar
kosher salt (to taste)
fresh crack pepper (to taste)
1/4 cup old world style red wine
1 1/2 tbsp extra virgin olive oil
Your desired pasta ( I used a mix of Spiral and Farfalle pasta.)
1/4 tsp garlic powder (sprinkled over noodles)

Heat olive oil in small sauce pan over medium heat. Saute garlic, onion, and red bell pepper in oil until golden (3-5 min,) add the rest of the ingredients (except sage, basil and cheeses) and bring to simmer stirring frequently. Let simmer 10-15 minutes and then add basil, sage, olives and cheeses, cook for 5-7 minutes or until cheese are fully melted.

Cook pasta till Al dente following instructions on package. Drain and spoon sauce over pasta. Serve while still hot.