Spaghetti with Vegetarian Red Marinara Sauce

Every Italian has their own special way of making spaghetti sauce, my aunt makes it one way, my mom makes it another, and my grandma makes it another way.  If you're anything like me, you like all of them!  It's hard to turn down some good-old-homemade spaghetti with a red marinara sauce.  My favorite way is to make it is pack it full with some veggies!  Don't get me wrong, I love me a good meat sauce, but not being huge on ground meats in general, I decided to make mine sans meat.  Try it for yourself and let me know how you like it!  Oh and I feel I should mention, this recipe makes a TON of sauce, you can either make it for a crowd, or freeze the extra sauce and have it another night when you don't feel like cooking! Score, two nights of dinners in one!

[What you need]

14.5 oz (1 can) petite diced tomatoes
14.5 oz (1 can) diced tomoatoes
45 oz (1 large can, 1 normal can) tomato puree or tomato sauce
6 oz (1 small can) tomato paste
3 zucchini , chopped
1 onion, chopped
14.5 oz (1 can) extra large black olives, chopped
6-7 large cloves garlic, chopped
1 red pepper, diced
3/4 cup red wine
1/4 olive oil
2 tablespoon fresh rosemary, chopped
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
2 teaspoons crushed red pepper
1.5 teaspoons sugar
fresh basil for garnish

[What to do]

First things first, chop all your veggies.  In a large heavy bottomed pot (I used my dutch oven and it worked like a charm) saute your onion and zucchini in the olive oil over medium-high heat for about 3 minutes.  Next, add in all of your cans of tomatoes, black olives, garlic, and red pepper and still until its all mixed.  Add in your red wine, and all of your spices and sugar.

Bring to a boil.  When it start to boil, put the lid on and reduce heat to low and let it simmer for 45 minutes to an hour.  Season with salt and pepper and then pour over pasta and enjoy!