Pepper and Olive Pasta Sauce

Pepper and Olive Pasta Sauce

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"This dish is different than the typical red sauce pasta dish. It's light, but not wimpy. You can use any color of pepper in this sauce."
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Ingredients

1 h servings 541 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 42.2 g
  • 65%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1843 mg
  • 74%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. In a large skillet, heat the oil on high and add the garlic. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers. Cook until the peppers are soft and turning brown around the edges. Add the olives and crushed red pepper and stir. Pour in the wine and cook for 2 minutes.
  2. Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper. Bring to a boil and reduce heat to medium. Cook until liquid is halved. Stir in parsley. Serve over your favorite pasta.

Reviews

19
  1. 20 Ratings

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Most helpful positive review

Easy and delicious sauce. I used tomato sauce instead of vegetable juice (that's all I had), replaced the wine with 1/2 cup apple jucie, and I only used about 2 tbs. oil total. Will definitely...

Most helpful critical review

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

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Easy and delicious sauce. I used tomato sauce instead of vegetable juice (that's all I had), replaced the wine with 1/2 cup apple jucie, and I only used about 2 tbs. oil total. Will definitely...

i'm a student and this was pretty much my first proper attempt at cooking... very easy, straightforward, and satisfying. extremely satisfying, actually.. i'm in one of those post-eating good foo...

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 p...

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 o...

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 reci...

I only used 1 T. oil for this recipe, but did the rest as written. This recipe is delicious! Fabulous. We used the sauce over ravioli, but could use it on many things, even baked chicken. Wi...

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

very tasty sauce. I used green olives instead...

What a change from the regular old red sauce! It is very mediterranean, and would be great with some feta crumbled on top. Very nice.

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