How to make it

  • Preheat broiler to HI and line a roasting pan with foil or parchment.
  • Combine vegetables, 2 tbsp mustard, vinegar, water and peppercorns.
  • Broil 10-12 minutes, until tender. Set aside.
  • Meanwhile, soak sun dried tomatoes five minutes in hot water. Drain and set aside.
  • In a large pot, heat olive oil.
  • Add garlic and sauté for 2 minutes.
  • Pour in tomato juice and wine, stirring vigorously, then reduce heat and add sun-dried tomatoes, crushed tomatoes and remaining 1 tbsp mustard.
  • Simmer over medium-low heat for 15 minutes.
  • Meanwhile, cook pasta until just shy of al dente (approximately 2 minutes before the package states).
  • Drain and add to the sauce with the vegetables and basil, stirring well. Cover and simmer 3 minutes longer.

Reviews & Comments 1

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 322.7
    Total Fat: 1.8 g
    Cholesterol: 0.0 mg
    Sodium: 728.4 mg
    Total Carbs: 63.0 g
    Dietary Fiber: 10.4 g
    Protein: 10.6 g
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