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My review
Mediterranean Harvest Pasta
4 made it |
4 reviews
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Valerie
"This unique tomato sauce combines the best of the Mediterranean - including roasted red peppers, balsamic vinegar, and kalamata olives - into a sweet, tangy sauce perfect for breezy summer nights."
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Ingredients
35 m servings 392Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Stir the tomatoes, olives, red pepper, garlic, vinegar, sugar, olive oil, oregano, and black pepper in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer until the sauce begins to thicken, 20 to 30 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Once the tomato sauce is ready, pour into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree until smooth, then return to the pot. Alternately, you can use a stick blender and puree the sauce right in the cooking pot. Stir in the burger crumbles, and simmer until hot. Pour the sauce over the cooked penne to serve.
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Reviews
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Newest
7/17/2009
I tweaked the ingredients to fit my family's preferences, which worked fine. However, following reviewers' suggestions to leave the sauce chunky did not work for me. I ended up with chunks of ...
7/13/2009
I also left out the blender and served the sauce chunky. Simple, yummy, and light.
12/28/2009
This pasta dish was good but I would use about 1/2 the required amount of olives. They ended up over-powering the dish. I substituted chicken for the beggie crumbles and it was a nice combo.