In a saucepan with some olive oil, saute a chopped onion and fresh herbs from the garden (I used sage, parsley stalks, oregano, thyme and basil).
When the onion has softened, add some vegies from your garden - today, I added zucchini and silverbeet stalks at this stage. I also added some firm tofu which I diced quite small. After the vegies had softened and the tofu was nicely covered in herby goodness, I added a tablespoon of tomato paste, which I allowed to cook for a minute of two before adding a can of diced tomatoes. (if I had any I would have used tomatoes from the garden, but none are ready yet!!). Season to taste with salt and pepper, and add a splash of Worcestershire sauce. I use Spring Gully brand because it is VEGETARIAN (no anchovies!!).
A couple of minutes before you want to serve this, add the chopped silverbeet leaves and some more fresh basil & parsley.
boil up some pasta - I used small shells in this instance - the chunky sauce fills up the shells quite nicely! Serve the sauce with the pasta!
serve with a sprinkling of Parmesan and some more parsley if you like!
Janet likes to eat from a plate
whilst I like to eat from a bowl!
and dinner is always nicer with some fresh flowers on the table!
If I was making this dinner for just myself, I would have added a tin of 4 bean mix to the sauce! In fact I might just do this with the left overs!
