Pasta Primavera With Tomato Sauce

water for cooking pasta
1 28 oz. can “Cento” whole peeled tomatoes, break apart tomatoes by hand and drain, reserve juices
1 ea. 8 oz. package whole wheat angel-hair pasta
1-2 tbsp olive oil
1-2 tsp crushed red peppers
2 medium onions, ½ in. diced
2 stalks celery, halved lengthwise and sliced thinly
1 cup bell, anaheim, jalapeno, banana or other peppers to taste, ½ in. diced
5-7 cloves garlic, minced
8 oz. button mushrooms, dry-wiped clean and quartered
1/3 cup red wine
½ oz. balsamic vinegar
1 oz. low sodium tamari
½ cup vegetable broth
fresh ground black pepper to taste
1 small zucchini, quartered lengthwise and sliced into ½ in. pieces
1 small yellow squash, sliced like the zucchini
1 Japanese eggplant, sliced like the zucchini
1 medium broccoli crown, broken into florets
1 ea. 15 oz. can tomato sauce
1 dozen or so leaves fresh basil, sliced thinly (chiffonade)

In a small sauce pan, bring reserved tomato juices to a boil and then simmer slowly until reduced by half (about 30 min.). Set aside.

In a large pot, add olive oil and crushed red peppers and heat. When oil gets hot, add onions, celery and diced peppers and sauté until onions turn translucent. Add garlic and mushrooms. Saute and stir a few minutes more. Add red wine, vinegar, tamari, vegetable broth, the reduced tomato juices and the canned tomato sauce. Stir in the squashes, eggplant, broccoli, basil, drained tomatoes and return to a slow simmer. In a medium pot, heat water and cook pasta per package directions. When both pasta and vegetables are just done, drain pasta and serve immediately.