Recipe by BJBEAUDOIN
"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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green bell peppers, cut into 1/4 inch strips
crushed red pepper
tomato-vegetable juice cocktail
dried basil leaves
salt and pepper to taste
chopped fresh parsley
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 make again.
This tastes exactly like the title: peppers and olives. That's it. Very unextraordinary.
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 food phases right now, where you feel dazed and like you're on a high :) thank you for this one.
i did alter it a little.. used about 2 teaspoons of cajun instead of crushed pepper, because i wanted more zing and thats all i had, and used about 3/4ths of a can of ready tomato juice because i had no idea how many ounces it was and gambled. i didn't have white wine on me, so i used red wine instead.. also not sure if i cooked it long enough, because the sauce was still a bit oily.. i did take the other reviewers tip and use feta cheese. that was perfection. want to try the original recipe next time, but i love what i had, and so did my housemates.
i avoid salt completely, but sprinkled this generously with whole peppercorns and ground blackpepper. the peppercorns really work with the olives in this one, at times.
my first meal, and it was a success even with the mistakes and changes i made. :)
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 :-}
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.
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!!
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. Will definitely use it many times, and tell friends. Question: why so much oil? NOT necessary and not good for you. I cooked the sauce down in a wide saucepan and it is NOT runny at all.
very tasty sauce. I used green olives instead...
* Percent Daily Values are based on a 2,000 calorie diet.
Pepper and Olive Pasta Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 379
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