This sauce comes together in under 30 minutes. It is a good, fast weeknight meal.
2 Tablespoons olive oil
1 onion, chopped
1 cup shredded carrots
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
1/2 cup white wine
2- 14.5 ounce cans chopped tomatoes
3 Tablespoons capers, drained
1 lb. angel hair pasta
2 lemons, cut in wedges for garnish
Chop the onion. We bought shredded carrots to save time.
Place 2 Tablespoons of olive oil in a large saute pan. Add the onions, carrots and garlic and cook 10 minutes.
Sprinkle in the red pepper flakes.
Add the tomatoes and wine and allow the liquid to reduce. Just before serving, stir in the capers and salt to taste. Keep sauce warm while pasta is cooking.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
Toss sauce and pasta. Sprinkle with Parmesan cheese and garnish with lemon wedges. Squeeze a little lemon juice over each serving and enjoy!