MEDITERRANEAN HARVEST PASTA

Mediterranean Harvest Pasta image

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.

Provided by Valerie

Categories Main Dish Recipes Pasta

Time 35m

Yield 6

Number Of Ingredients 11

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Ingredients

2 (14.5 ounce) cans diced tomatoes
⅓ cup pitted kalamata olives
⅓ cup chopped bottled roasted red peppers
2 cloves garlic, minced
1 ½ tablespoons balsamic vinegar
1 tablespoon white sugar, or more to taste
2 tablespoons olive oil
1 teaspoon dried oregano
black pepper to taste
¾ cup vegetarian burger crumbles
1 pound penne pasta

Steps:

Stir the tomatoes, olives, red pepper, garlic, vinegar, sugar, olive oil, oregano, and black pepper in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer until the sauce begins to thicken, 20 to 30 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Once the tomato sauce is ready, pour into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree until smooth, then return to the pot. Alternately, you can use a stick blender and puree the sauce right in the cooking pot. Stir in the burger crumbles, and simmer until hot. Pour the sauce over the cooked penne to serve.

Nutrition Facts : Calories 391.9 calories, Carbohydrate 64.9 g, Fat 8.8 g, Fiber 4.4 g, Protein 13.4 g, SaturatedFat 1.3 g, Sodium 422.3 mg, Sugar 9.1 g