Reviewed: Mar. 20, 2011

I altered the recipe somewhat but it was fantastic! I didn't have olives and I added about 1/2 cup of onions. I used 1 1/2 red peppers and a dash of tabasco sauce and 2 Tablespoons of grated parmesan cheese. I also only had 24 oz of vegetable juice. My husband loved this! I will make again.

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Reviewer:

Gina

Cooking Level: Expert

Living In: Champlin, Minnesota, USA

Reviewed: Feb. 15, 2011

This was surprisingly good. I had a hinkling to have spaghetti and meatballs when I got home but while I was knuckle deep in ground beef I realized that I might not have sauce. I found this recipe and beefed it up a bit. (literally) I added black olives, green olives, canned mushrooms, drained canned tomatoes, lots of herbs and garlic.

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Reviewer:

Saritah

Cooking Level: Expert

Home Town: Westfield, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Nov. 9, 2010

I used extra garlic and way less oil. Delicious served over rotini pasta.

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Reviewer:

icookstuff

Reviewed: Aug. 31, 2010

Oh my goodness! This is the best pasta sauce I have ever had!! It tastes like something I'd get from a fancy Italian restaurant!! I just worked with what I had on hand..I only had two small peppers from my garden and a couple cans of diced tomatoes in my pantry...so I just diced up the peppers and olives to make them go farther and pureed the diced tomatoes. These are the only two things that I did different and it turned out excellent!! Oh yah...I also added about a 1/2 cup Parmesan cheese to make it a little thicker...Awesome stuff!! Its definitely worth repeating!!

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Reviewer:

godzillavslambi

Reviewed: Mar. 28, 2010

i didn't have the all the tomato cocktail, no white wine or olives. i used 10 oz of cocktail and tomato paste, burgandy wine, and peperonici instead. I also added mushrooms,leek and onion. 1/4 the green pepper. left out the red crushed. add feta. it was good, probably worth 5 stars but i didn't follow reicpe.

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Reviewer:

bushwacker

Reviewed: May 7, 2009

My husband and I didn't like the red pepper in the sauce, just too spicy for us. I did add feta cheese. It took longer to cook down than I expected. Without the red pepper I'd give it 4 stars, but not so sure about my husband....

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Reviewer:

KarenS

Reviewed: Apr. 12, 2009

It was different tasting, but still yummy! I made a few changes, I used manzilla olives instead b/c thats all the store had and I only put 24oz. of veg. cocktail in b/c other reviews said it had been runny. Overall a yummy recipe, and ver easy to make! Thanks!

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Reviewer:

Sher

Reviewed: Jan. 10, 2009

Awesome! Made the following modifications: Added chicken for protein and used only one green and one red bell pepper. The bonus was that I used Trader Joe's mixed olive bruschetta and only 6 oz. of it rather than the 8 oz. that the recipe called for if you had used regular olives. Also used tomato sauce instead and seemed to work out fine. The boyfriend loved it and asked me to make it again :-}

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Reviewer:

3111

Reviewed: Oct. 5, 2008

This tastes exactly like the title: peppers and olives. That's it. Very unextraordinary.

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Reviewer:

CrissyCK

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Reviewed: Aug. 26, 2008

To start I heated 8 ounces of Italian Olive Salad instead of the olive oil/olives and cooked the garlic and peppers in that. I substituted apple juice for the wine, added a small tin of tomato paste, plus I used 1 teaspoon of cayenne pepper instead of the crushed red pepper and finally I topped it with feta cheese. Very flavorful and it possessed a nice zing.

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2 users found this review helpful