Best Pepper And Olive Pasta Sauce Recipes

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OLIVE OIL, GARLIC, AND CRUSHED RED PEPPER PASTA SAUCE



Olive Oil, Garlic, and Crushed Red Pepper Pasta Sauce image

A staple in an Italian household, this is thrown together easily from ingredients always on hand. Makes a simple pasta dinner along with a salad or a nice side dish. Just toss with one pound of cooked pasta (I like it with spaghetti).

Provided by JackieOhNo

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup pasta cooking water
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoons kosher salt
1 cup fresh flat-leaf parsley, roughly chopped

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with cooked pasta.

Nutrition Facts : Calories 247.7, Fat 27.1, SaturatedFat 3.8, Sodium 736.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.2, Protein 0.6

PEPPER AND OLIVE PASTA SAUCE



Pepper and Olive Pasta Sauce image

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.

Provided by BJBEAUDOIN

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h

Yield 4

Number Of Ingredients 12

½ cup olive oil
4 cloves garlic, minced
5 green bell peppers, cut into 1/4 inch strips
8 ounces kalamata olives
½ teaspoon crushed red pepper
1 cup white wine
32 ounces tomato-vegetable juice cocktail
1 teaspoon dried basil leaves
½ teaspoon dried oregano
1 pinch white sugar
salt and pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 540.9 calories, Carbohydrate 27 g, Fat 42.2 g, Fiber 4.4 g, Protein 4.5 g, SaturatedFat 5.6 g, Sodium 1843.3 mg, Sugar 12 g

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