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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

391.9 calories; 13.4 g protein; 64.9 g carbohydrates; 0 mg cholesterol; 422.3 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2009
I also left out the blender and served the sauce chunky. Simple yummy and light. Read More
(7)

Most helpful critical review

Rating: 3 stars
07/20/2009
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 vegetables floating in a little bit of liquid. If I make this again I will definitely follow the original recipe and blend it to get the right consistency. Read More
(9)
7 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/14/2009
I also left out the blender and served the sauce chunky. Simple yummy and light. Read More
(7)
Rating: 3 stars
07/20/2009
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 vegetables floating in a little bit of liquid. If I make this again I will definitely follow the original recipe and blend it to get the right consistency. Read More
(9)
Rating: 4 stars
07/14/2009
I also left out the blender and served the sauce chunky. Simple yummy and light. Read More
(7)
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Rating: 4 stars
12/30/2009
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. Read More
(6)
Rating: 4 stars
07/13/2009
This was simply wonderful!! Only difference when I made it...I left the sauce chunky and it still tasted wonderful! Read More
(6)