OLIVE PASTA SAUCE RECIPES

PEPPER AND OLIVE PASTA SAUCE RECIPE | ALLRECIPES

Pepper and Olive Pasta Sauce Recipe | Allrecipes image

This dish is different than the typical red sauce pasta dish. It's light, but not wimpy. You can use any color of pepper in this sauce.

Provided by BJBEAUDOIN

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

½ cup olive oil
4 cloves garlic, minced
5 green bell peppers, cut into 1/4 inch strips
8 ounces kalamata olives
½ teaspoon crushed red pepper
1 cup white wine
32 ounces tomato-vegetable juice cocktail
1 teaspoon dried basil leaves
½ teaspoon dried oregano
1 pinch white sugar
salt and pepper to taste
1 tablespoon chopped fresh parsley

Steps:

In a large skillet, heat the oil on high and add the garlic. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers. Cook until the peppers are soft and turning brown around the edges. Add the olives and crushed red pepper and stir. Pour in the wine and cook for 2 minutes.
Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper. Bring to a boil and reduce heat to medium. Cook until liquid is halved. Stir in parsley. Serve over your favorite pasta.

Nutrition Facts : Calories 540.9 calories, CarbohydrateContent 27 g, FatContent 42.2 g, FiberContent 4.4 g, ProteinContent 4.5 g, SaturatedFatContent 5.6 g, SodiumContent 1843.3 mg, SugarContent 12 g

PASTA WITH OLIVE SAUCE RECIPE BALABANIAN - CHOWHOUND

Pasta with Olive Sauce Recipe balabanian - Chowhound image

This recipe was given to me by my sister one night when I had vegetarian guests coming over and couldn't figure out what to make. Her description: "It's meaty...

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
1/2 cup olive oil
2 tsp. oregano
2 tsp. red wine vinegar
2 T capers
2 cups canned tomatoes, chopped, with juice
1 1/2 cup olives, chopped (green, kalamata, probably not black)
1 cup grated pecorino romano or parmesan cheese
fusili pasta

Steps:

Saute onions and garlic in the olive oil over medium heat for about 10 minutes, until soft but not brown. Add oregano, vinegar, capers, tomatoes and olives and cook at a low simmer for 15 minutes. Toss with pasta and cheese.

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