Try making a double batch of this delicious sauce on the weekend, then freeze portions for easy weeknight Italian-inspired dining. The sauce is great on any pasta, and served with Walnut and Apple Salad, Garlic Biscuit Loaf, and Roast Eggplant, it makes a delicious dinner. The biscuits are found in the refrigerated section of the grocery store, and baking them in a loaf makes them different.
Cut apples into quarters, then core and thinly slice. Toss in a green salad with walnuts and dress with an Italian-style oil and vinegar dressing.
Brush both sides of refrigerator biscuits with melted butter mixed with minced garlic. Place in a loaf pan lined up and bake in a 350-degree oven for about 35 minutes. Pull apart to serve and eat.
Dice a large eggplant and toss with olive oil, salt, and pepper. Place in a 9-x-13-inch baking pan and bake in a 350-degree oven for 35 to 45 minutes. Stir once during baking time. Drizzle with balsamic vinegar when cooked.