Rigatoni with vegetable ragout

Sunday was a busy day with a simple dinner. This sauce started out just like minestrone, slow cooked in olive oil, adding each ingredient as I finished chopping them: onions, carrots, green pepper, celery, white mushrooms, garlic, zuchini. Then two cans of italian plum tomatoes chopped up, some pureed Kalamata olives, capers, basil, marjoram, white pepper, bay leaves, and a dried chipotle pepper. I left it simmering for a while while I made bread and dough for sweet potato ravioli and ate it later with some rigatoni and grated parmigano.