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My review
Mediterranean Harvest Pasta
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 392 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 392 calories; 8.8 g fat; 64.9 g carbohydrates; 13.4 g protein; 0 mg cholesterol; 422 mg sodium. Full nutrition
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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.