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Nutrition Facts
Serving Size 1 (203g) Recipe makes 6 servings
Calories 321
Calories from Fat 36		(11%)
Amount Per Serving		%DV
	Total Fat 4.1g	6%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 498mg		14%
Total Carbohydrate 67.2g		22%
	Dietary Fiber 10.1g	40%
	Sugars 4.0g
Protein 6.9g		13%
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April 2008 #2

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Pink Mediterranean Pasta Sauce

Recipe #248743 | 40 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: White Rose Child
Aug 25, 2007

This is a truly delicious pasta recipe! It is quite fast and easy, and a wonderful dish to serve to guests. Coarse salt is a must. Modified slightly from "The Mediterranean Vegan Kitchen."

SERVES 6 (change servings and units)

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
4 garlic cloves, pressed
1 lb tomato, chopped
1 large red bell pepper, chopped (about 8 oz.)
1/8-1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste
2-3 tablespoons vegetable stock (optional) or water (optional)
2 tablespoons fresh basil leaves, chopped
1 lb penne (a 450-500 g box- I mix regular and whole wheat, and I think it tastes best that way)
coarse salt and black pepper, to serve

Directions

1
You can make this sauce ahead of time, and it actually tastes better the next day. Only cook enough pasta for the day you are serving it, and serve any leftover sauce with freshly cooked pasta.
2
In a skillet, soften the onion in a little water over medium heat. Add the oil and garlic, and saute them, stirring often, till they are starting to caramelize.
3
Add the tomatoes, pepper, crushed red pepper and salt/pepper if desired. Raise heat till juices are bubbling. Then turn it down to low and simmer 15-20 minutes, till the bell pepper is well-softened.
4
In the meantime, start your pasta cooking in a large pot.
5
Transfer the mixture to a food processor and blend, adding a few tablespoons of stock or water as needed to make a smooth sauce. Return to the skillet, stir in the basil, cover and keep warm.
6
Drain pasta and return it to the pot. Pour in the sauce and stir to coat. Serve with a sprinkle of coarse salt and freshly ground black pepper, and a salad.

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Featured Reviews for This Recipe

From: 20XCRunner12

On Jan 18, 2009

This recipe was good, but not great. The texture was nice, and the dish looked great. There was not much flavor, though. I added more basil, shredded cheese, and a few other spices but it was just too bland for me...

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From: Mrs.Jack

On Oct 16, 2008

DELICIOUS! What a great recipe-tastes so light and fresh. The idea of blending is brilliant-stops those picky eaters from eating around the veggies, if you get what I mean. I took the advice of Engrossed and used my immersion blender-fast and easy! Thank you for a great recipe!!! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.

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From: Jewelies

On Jan 14, 2008

This is awesome and so healthy too! By blending the sauce it really gives it a creamy texture but with no cream added!! I added extra basil and topped with a bit of grated Parmesan cheese. Great recipe and one for my favourites book.

1 person found this review helpful

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From: Engrossed

On Oct 22, 2007

This is a WONDERFUL FLAVORFUL HEALTHY EASY VEGAN pasta sauce! It was orange not pink but that's okay...it was perfect for October. I followed the recipe exactly using a red onion and fresh tomatoes. I only used 1/8tsp red pepper flakes but that was still too overpowering for my heat sensitive tongue so next time I'll omit them. I used my immersion blender right in the pot to puree it. I refrigerated it overnight. We enjoyed this over whole wheat penne. I agree that the coarse salt is a must! I used coarse ground black pepper too. My husband the pasta lover really realllllly LOVED this! Made for the Please Review game.

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