Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 1/2 cup zucchini, finely diced
  • 28 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1/4 cup reserved pasta water

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until the vegetables are soft and the onions appear translucent.
  2. Stir in the garlic and zucchini, cooking for another 2 minutes until the garlic smells fragrant.
  3. Stir in the tomato paste and cook for 1 minute to deepen the color.
  4. Pour in the crushed tomatoes, oregano, salt, and pepper. Reduce heat to low and simmer for 15–20 minutes until the sauce thickens slightly.
  5. Remove the pot from heat. Use an immersion blender directly in the pot, or transfer the mixture to a high-speed blender. Process until the sauce is completely smooth.
  6. Stir in the lemon juice to brighten the flavor.
  7. Toss the blended sauce with cooked pasta, adding the reserved pasta water one tablespoon at a time until the sauce clings perfectly to the noodles.