Rigatoni with tomato sauce and mushrooms and spring vegetables.

These are the medium sized tubular pasta. REMEMBER in a solar oven you have to watch the quantity. Pasta is one of those things thats easy to make too much off and it will only add to your waste. If you really need a larger quantity, for like a potluck, cook two pots.

9oz Rigatoni (250 grams) in the 7” pot.
Top with one tablespoon cooking oil and turn with a spoon until coated.

In the other 7" pot place
Two cups button mushrooms sliced.
One small zucchini sliced.
Half a cup fresh peas
Half a cup fresh fava beans.
One tomato quartered.
Two cups tomato sauce
One garlic chopped fine
Chili pepper to taste
Salt and pepper to taste.

Cover and cook both pots in the summer position for one hour.

Remove and pour the vegetable tomato mix over the rigatoni.
Cook for a half hour in the summer position.
Mix in pot with the pasta.
Garnish with chopped parsley, chopped olives, grated Parmesan type cheese and serve.

Read more >> Options >>

Tomato sauce

Middle of May and the produce just seems to have exploded at the farmers market. Tomatoes, peas, fava beans, strawberries, garlic were all on display. This tomato sauce is easy and great on pasta or vegetables. It has an intense herb and tomato flavor.

6 large Roma Tomatoes cut into four quarters on the long side. Use whatever tomato you can get if Roma are not available.
Salt and pepper to taste
Cayenne to taste
One long sprig of fresh oregano leaves only. Use basil if that's what you have. The Asian table at the market had Asian basil which I will try next time. But I grow my own oregano.
One garlic chopped.
One tablespoon olive oil drizzled on top.

Cook in the 7” round pot for two hours.
Let cool with the lid on.
remove the skins from the tomatoes and discard. Blend the balance with another tablespoon of olive oil and store in a jar. Yields three cups of sauce.

Good for toping over vegetables or pasta or both.