Tropical Italiano Pasta Sauce

Recipe by Chef Nick Wallace

INGREDIENTS

2 Tbsp extra virgin olive oil

1/2 medium onion, finely chopped

1 small carrot or 1/2 large carrot, finely chopped

1/2 cup Dole® Pineapple Chunks, diced with juice

1/2 cup Dole® Frozen Mangoes, thawed

1 small stalk of celery, including the green tops, finely chopped

2 Tbsp chopped fresh parsley

1 clove garlic, minced

1/2 tsp dried basil or 2 Tbsp chopped fresh basil

1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped

1 tsp tomato paste

Salt and freshly ground black pepper to taste

DIRECTIONS

Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley.

Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

Remove the cover and add the minced garlic. Increase the heat to medium high and cook for 30 seconds.

Add pineapple chunks, mangoes, tomato paste, basil, salt, pepper, then simmer: Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. Serve over your favorite pasta!

Prep: 5 mins Cook: 35 mins Yield: 3cups