Fiery Olive Pasta Sauce

    1 hour

    This vegetarian pasta sauce is light, but not wimpy. You can use any colour of capsicum in this sauce.

    20 people made this

    Serves: 4 

    • 1/2 cup (125ml) olive oil
    • 4 cloves garlic, minced
    • 5 green capsicums, cut into 5mm strips
    • 250g kalamata olives
    • 1/2 teaspoon chilli flakes
    • 1 cup (250ml) white wine
    • 4 cups (1 litre) tomato-vegetable juice
    • 1 teaspoon dried basil leaves
    • 1/2 teaspoon dried oregano
    • 1 pinch white sugar
    • salt and pepper to taste
    • 1 tablespoon chopped fresh parsley

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a large frypan, 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 capsicums. Cook until the capsicums are soft and turning brown around the edges. Add the olives and chilli flakes and stir. Pour in the wine and cook for 2 minutes.
    2. Add the tomato-vegetable juice, 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 favourite pasta.

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    Reviews in English (19)


    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.  -  18 Dec 2007  (Review from Allrecipes USA and Canada)


    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.  -  22 Apr 2005  (Review from Allrecipes USA and Canada)


    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 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!!  -  31 Aug 2010  (Review from Allrecipes USA and Canada)