Mediterranean Harvest Pasta recipe
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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
Nutrition Info
- 391.9 caloriescarbohydrate: 64.9 gcholesterol: : -fat: 8.8 gfiber: 4.4 gprotein: 13.4 gsaturatedFat: 1.3 gservingSize: -sodium: 422.3 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Mediterranean Harvest Pasta
Directions
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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.