Spaghetti with Chunky Vegetable Sauce

Barilla Plus Spaghetti OR Whole Wheat Spaghetti, 1/2 box
Carrots, chopped, about a cup
Celery, chopped, about a cup
Onion, chopped, about a cup
Garlic, chopped, 2 cloves
Diced Tomatoes in juice, one can
Olive Oil, 2 tablespoons
Red Wine Vinegar, one tablespoon
Basil, half tablespoon
Oregano, half tablespoon
Fresh Italian Parsley, 8 large springs
Salt & Pepper

Cook the pasta according to box directions. While the pasta is cooking, heat the oil in a wide saucepan and add the onions, carrots, and celery. When the onions begin to look translucent, add the garlic. Once cooked through, add the can of diced tomatoes. Cook uncovered to reduce, adding the vinegar about halfway through. After about ten minutes, add the spices except the parsley. Drain the pasta and toss with the sauce. Add salt and pepper to taste, but freshly ground black pepper is especially recommened. Serve topped with the Italian parsley (leaves only - remove the stems) and the shredded Parmesan. Makes four servings.

Number of Servings: 5

Recipe submitted by SparkPeople user VEGGIEBELLE.