preparation

8 servings

Preparation time: 25 minutes

Cooking time: 25 minutes

1. Heat the oil in a large skillet over medium heat. Add the onion, carrots, leek, and celery and sauté for 8 minutes. Add the garlic and sauté for 1 minute. Add the tomatoes, bay leaf, and thyme. Season with salt and pepper to taste and cook, uncovered, for 15 to 20 minutes.

2. Meanwhile bring a large pot of water to boil. Add salt to taste and add the pasta until cooked al dente, about 7 to 8 minutes.

3. Remove the bay leaf and thyme from the sauce. Add the parsley and basil. Taste and adjust the seasonings.

4. Toss pasta and sauce. Alternatively, sauce may be kept frozen for up to 3 months. Defrost in the refrigerator overnight and reheat gently in a saucepan.