Zucchini, Red Pepper, and Tomato Sauce with Thyme and Mint

Name: Zucchini, Red Pepper, and Tomato Sauce with Thyme and Mint
Yield: Sauce for 1 pound dried pasta
Ingredients: 4 , zucchini, small (about 1 pound), cut into 1-inch thick rounds, then sliced thin, lengthwise; 5 tablespoons, olive oil; 2 , large shallots, minced; 2 large cloves, garlic, minced; 1 , medium red bell pepper, stemmed, seeded, and cut into medium dice; 2 tablespoons, minced fresh mint; 2 tablespoons, minced fresh thyme leaves, or 1 teaspoon dried thyme; 2 teaspoons, green peppercorns, crushed; , Table salt; 2 , medium tomatoes (about 12 ounces), peeled, seeded, and sliced thin

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Appears in Cook's Illustrated September/October 1994

Late-harvest vegetables such as broccoli, zucchini, and bell peppers are transformed into homey pasta sauces using traditional Italian flavors.

SERVESSauce for 1 pound dried pasta

TIME30 minutes

WHY THIS RECIPE WORKS

We liked this ratatouille-like sauce recipe with buckwheat or corn pasta, or with egg noodles. The grainy, nutty flavor of these pastas contrasts beautifully with the soft, sweet vegetables.

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