Red Pepper Pasta Sauce
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup extra-virgin olive oil
- 1large Spanish onion, coarsely chopped
- 3large red peppers, cored, cut into medium-size pieces
- 2 to 3cloves garlic, finely chopped
- 12ounces tomato paste
- 1tablespoon balsamic vinegar
- ⅔cup water
- 1teaspoon dried oregano
- 1teaspoon dried basil
- ⅓cup chopped Italian parsley
- Salt and freshly ground pepper to taste
- ¼teaspoon red pepper flakes
Nutritional analysis per serving (5 servings)
198 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 5 grams protein; 578 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat olive oil in heavy saucepan over moderate heat. Add onion and cook until soft and golden, stirring occasionally, about 15 minutes. Add peppers. Cover pan, reduce heat to low, cook 15 minutes, stirring occasionally until peppers are soft. Add remaining ingredients and stir until blended. Cook, covered, for 10 to 15 minutes on low heat, stirring frequently. Remove from heat and allow to cool slightly.
- Step 2
Pulse in food processor several times in batches until sauce is coarse. Do not puree. Serve over pasta.
Private Notes
Comments
Very good. Didn’t have tomato paste. Reduced the water to 1/3 cup and used about 1 cup of leftover jarred pasta sauce I had in the fridge. I’d make again. Simple.
Very nice! I roasted the peppers before using them. I only had 6 oz of tomato paste, but it worked well. I will definitely make this again.