Recipe by 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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2 (14.5 ounce) cans
pitted kalamata olives
chopped bottled roasted red peppers
1 1/2 tablespoons
white sugar, or more to taste
black pepper to taste
vegetarian burger crumbles
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.
I also left out the blender and served the sauce chunky. Simple, yummy, and light.
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.
This was simply wonderful!! Only difference when I made it...I left the sauce chunky, and it still tasted wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Harvest Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 79
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