Fiery Olive Pasta Sauce

    Fiery Olive Pasta Sauce


    20 people made this

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

    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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