40 days of vegetarianism: pastas

So I made two pastas this weekend and they were delicious! The first I made because Chris' brother, Nate, brought 6 friends from around the state to come experience life in Detroit and join us in some outreaches, as well as, come to church. It was GREAT having them here this weekend! So Nate brought 2 lasagnas he made, but they had meat. So we invited a few more friends over and I added a vegetarian option. I bought the spinach raviolis from Costco (so delicious!) and didn't want to use sauce from a jar so I cooked one quickly and it was sooo good! Then Sunday night I had already planned on making a Pasta Puttanesca from the Moosewood cookbook.
So for the first:
Menu:
Parmesan and Spinach Ravioli
Salad
Bread


Sauce:
2 teaspoons olive oil
4 garlic cloves, chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans no-salt-added diced tomatoes, drained
1/4 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Romano cheese

And for the second:
Menu:
Pasta with Sauce Puttanesca
Salad
Bread

Recipe:
1 can crushed or diced tomatoes
1 can tomato paste
10-12 garlic cloves thinly sliced
15-20 kalamato olives, no pit, sliced
Optional: 1-2 TB. anchovy paste (didn't have so didn't use, might try next time!)
black pepper
crushed red pepper
1 lb pasta
olive oil for pasta
parmesan

For smoother sauce, puree tomatoes in their liquid in a blender or food processor. (I did this in the food processor after I had minced the garlic to get all my garlic!)
Combine tomatoes, their liquid, tomato paste, garlic, olives, and anchovies in a medium-sized saucepan, and gradually heat to boil. Reduce heat, and season to taste with black and crushed red pepper, and simmer about 10 min. (Cook the pasta during that time).
Drain pasta and toss with a little olive oil. Add the sauce and serve immediately, topped with parmesan.

And I took a picture: