Mediterranean Harvest Pasta

Directions

1. 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.
2. 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.
3. 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.

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Reviews (4)

Your Rating:

9

Gila

Jul. 20, 2009

"I tweaked the ingredients to fit my family's preferences, which worked fine. However, following reviewers' suggestions to leave the sauce chunky did not work for me. I ended up with chunks of vegeta..." See morebles floating in a little bit of liquid. If I make this again, I will definitely follow the original recipe and blend it to get the right consistency."

7

rox

Jul. 14, 2009

"I also left out the blender and served the sauce chunky. Simple, yummy, and light. ..." See more"

6

Katie

Dec. 30, 2009

"This pasta dish was good but I would use about 1/2 the required amount of olives. They ended up over-powering the dish. I substituted chicken for the beggie crumbles and it was a nice combo...." See more"